Sheet Pan Salmon with Sweet Potatoes
Total Time: 01h 10m
Hands-on Time: 00h 25m
Makes: 4 servings
A perfect one-pan dinner featuring garlicky sweet potatoes topped with salmon roasted with butter and dill.
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Ingredients
- 1/2 teaspoon Frontier Co-op® Organic Garlic Granules
- 1 teaspoon Frontier Co-op® Table Grind Sea Salt
- 1/2 teaspoon Frontier Co-op® Cracked Black Pepper
- 2 teaspoons Frontier Co-op® Organic Cut & Sifted Dill Weed
- 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
Directions
- 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.
- 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.
- 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.
