Sheet Pan Salmon with Asparagus and Sweet Potato
Flaky salmon fillets roasted alongside tender asparagus and caramelized sweet potato cubes with a simple lemon-herb glaze — all on one pan for easy cleanup. A complete, heart-healthy DASH-diet dinner ready in about 40 minutes.
Ingredients
- 4 fillets salmon fillets (skin-on, about 6 oz each)
- 2 medium sweet potato, peeled, 3/4" cubed
- 1 lb asparagus, tough ends trimmed
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic cloves, minced
- 2 lemon, zested and sliced
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp black pepper, freshly ground
- 1 tsp kosher salt
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
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2
Toss 2 medium peeled, 3/4" cubed sweet potato cubes with half the extra-virgin olive oil, 1 tsp smoked paprika, half the kosher salt, and half the black pepper. Spread in a single layer on one side of the prepared baking sheet.
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3
Roast the sweet potato for 10 minutes while you prep the remaining ingredients.
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4
Toss 1 lb tough ends trimmed asparagus with 1 tablespoon of the remaining extra-virgin olive oil and a pinch of kosher salt. Push the par-roasted sweet potato to one edge and spread the asparagus in the center.
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5
Pat 4 fillets salmon fillets (skin-on, about 6 oz each) dry. Combine 4 cloves minced garlic cloves, the remaining extra-virgin olive oil, 1/2 tsp dried thyme, zested and sliced lemon zest, remaining kosher salt, and remaining black pepper in a small bowl; rub all over the salmon.
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6
Nestle the salmon fillets skin-side down on the baking sheet. Lay lemon slices on top of each fillet.
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7
Roast for 12 to 15 minutes, until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork, and the sweet potato is tender and caramelized.
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8
Scatter 2 tbsp chopped fresh flat-leaf parsley over the pan and serve immediately.