Lemon Garlic Salmon with Roasted Sweet Potatoes and Asparagus
This sheet-pan Lemon Garlic Salmon with Roasted Sweet Potatoes and Asparagus is a healthy dinner recipe that's quick, colorful, and packed with protein, fiber, and bright, fresh flavors.
Ingredients
- 4 wild-caught salmon fillets (4 oz each)
- 2 medium sweet potatoes (about 1 lb total), cut into ½″ wedges
- 1 lb asparagus spears, tough ends trimmed (sub: green beans)
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, minced (or ¾ tsp garlic powder)
- 1 large lemon (zest and juice) Meyer lemon adds sweetness
- 1 tsp dried thyme (or 1 tbsp fresh, finely chopped)
- ½ tsp smoked paprika (optional) for warmth
- to taste Sea salt and freshly ground black pepper
- Fresh parsley, chopped (for garnish)
- Lemon wedges for serving
Instructions
- Preheat oven to 425 °F (218 °C). Line a large, rimmed baking sheet with parchment paper. Wash and chop veggies.
- Toss sweet potato wedges with olive oil, salt, pepper, and paprika. Spread them on one side of the pan.
- Roast sweet potatoes in the oven for 10 minutes to get crisp edges.
- Whisk olive oil, garlic, lemon zest, juice, thyme, salt, and pepper. Coat salmon fillets with marinade and let rest.
- Nestle salmon fillets on the empty side of the pan. Arrange asparagus beside or between fillets.
- Roast in the oven until salmon flakes easily and asparagus is tender-crisp. Broil for extra char if desired.
- Sprinkle parsley and fresh lemon juice over the dish. Serve with extra lemon wedges.
Notes
For softer sweet potatoes, lower oven temperature after initial roast. Store leftovers in the fridge for up to 3 days. Freeze for longer storage.
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