Sweet & Smoky Salmon with Roasted Sweet Potatoes | Easy Dinner Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

salmon fillets

💰Cheaper: trout fillets

Trout is often less expensive and similar in flavor.

fresh parsley

💰Cheaper: dried parsley

Dried parsley is more convenient and shelf-stable.

Peel two sweet potatoes and cut them into decent sized chunks.

Wash the sweet potatoes to remove dirt.

Dry the sweet potatoes with a paper towel to remove excess liquid for crispiness.

Drizzle olive oil over the sweet potatoes and season with salt, black pepper, and smoked paprika.

Place the sweet potatoes on a rack and bake in a 400°F oven for about 20 minutes.

Prepare the seasoning blend for the salmon by mixing salt, chicken seasoning, black pepper, basil leaves, dill weed, onion powder, garlic powder, smoked paprika, and brown sugar.

Check the sweet potatoes after 20 minutes and flip them over, then return them to the oven for another 20 minutes.

Slice the 2.12 lbs salmon fillet into individual fillets or leave it whole.

Line a baking sheet with aluminum foil and lay out the salmon fillets.

Spray the salmon fillets with I Can't Believe It's Not Butter spray and season both sides with the seasoning blend.

Apply Dijon mustard on one side of the salmon fillets before seasoning the other side.

Place the salmon in the 400°F oven and bake for about 15 minutes.

Garnish the finished dish with green onion and fresh lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens