Sheet Pan Salmon with Sweet Potatoes

  • Total Time: 1 hours 
  • Hands-on Time: 10 mins
  • Makes: 4 servings

A perfect one-pan dinner featuring garlicky sweet potatoes topped with salmon roasted with butter and dill.

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  • 1/2 teaspoon Frontier Organic Garlic Granules 2.68 oz.
  • 1 teaspoon Frontier Table Grind Sea Salt 4.23 oz.
  • 1/2 teaspoon Frontier Cracked Black Pepper 1.98 oz.
  • 2 teaspoons Frontier Organic Cut & Sifted Dill Weed 0.71 oz.
  • 1 Large sweet potato
  • 1 tablespoon olive oil
  • 4 6 oz salmon filets
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest
  • 3 tablespoons toasted pine nuts, for serving


1) Preheat oven to 425 ̊F. Scrub the sweet potato and cut into ¼” thick slices. Toss with the olive oil, garlic, and 1/2 teaspoon salt. Overlap 6 to 8 of the rounds in a rectangle, roughly the length of the piece of salmon (a grid of 3x2 or 4x2). Bake for 20 to 25 minutes, rotating halfway through, until the sweet potato is tender and starting to crisp around the edges.
2) Remove the sweet potato from the oven and place the salmon on top of the sweet potatoes,skin side down. Cut the butter into roughly ½ tablespoon pieces and place two pieces on top of each piece of salmon. Sprinkle each salmon filet with ½ teaspoon dill, ¼ teaspoon lemon zest,and a ⅛ teaspoon of salt.
3) Return the pan to the oven and bake until the salmon is flakey, 15 to 20 minutes. Remove the pan from oven and top each piece of salmon with a few toasted pine nuts before serving.


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