Lemon Herb Salmon with Roasted Sweet Potatoes

SOUL FOOD

Lemon Herb Salmon with Roasted Sweet Potatoes

A lighter choice that nourishes your soul.

Fresh lemon, garlic, and herbs brighten the salmon, while paprika brings a little warmth to the roasted sweet potatoes. It’s a one-pan dinner that feels special enough for company and simple enough for a weeknight.

Serves 2 · About 40 minutes

Ingredients

• 2 salmon fillets, about 5–6 ounces each

• 1 large sweet potato, cut into ¾-inch cubes

• 2 tablespoons olive oil, divided

• ½ teaspoon smoked paprika

• ½ teaspoon kosher salt, divided

• ¼ teaspoon black pepper, divided

• 2 cloves garlic, minced

• 1 lemon, zested and juiced

• 1 tablespoon chopped fresh parsley

• 1 teaspoon chopped fresh dill, plus more for serving

Directions

1. Start the sweet potatoes. Heat the oven to 425°F. Toss the sweet potatoes with 1 tablespoon olive oil, the smoked paprika, and half the salt and pepper. Spread them on a rimmed baking sheet and roast for 20 minutes.

2. Season the salmon. Stir together the remaining olive oil, garlic, 1 teaspoon lemon zest, 1 tablespoon lemon juice, parsley, dill, and the remaining salt and pepper. Pat the salmon dry and spoon the mixture over the fillets.

3. Finish on the same pan. Stir the sweet potatoes and push them to one side. Place the salmon on the other side, skin-side down if the skin is on. Roast for about 10–15 minutes, until the potatoes are tender and the salmon reaches 145°F in the thickest part.

4. Plate and serve. Divide the salmon and sweet potatoes between two plates. Finish with a squeeze of the remaining lemon juice and a little fresh dill.

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Disclaimer: This recipe is provided for general information. Cooking times vary with your oven and the thickness of the salmon. This recipe contains fish.