Sheet Pan Salmon with Asparagus and Sweet Potatoes
A delightful one-pan meal featuring tender salmon, crunchy asparagus, and sweet potatoes, perfect for impressing guests or a quick weeknight dinner.
Ingredients
Main Ingredients
- 4 pieces salmon fillets
- 1 bunch asparagus, trimmed
- 2 pieces sweet potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- On a large sheet pan, arrange the cubed sweet potatoes. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss to coat the sweet potatoes evenly.
- Roast the sweet potatoes in the oven for 15 minutes.
- After 15 minutes, push the sweet potatoes to one side of the pan. Add the asparagus on the other side, and place the salmon fillets beside the asparagus.
- Drizzle the salmon and asparagus with olive oil, and season with additional salt and pepper.
- Return the sheet pan to the oven and roast for another 12-15 minutes, until the salmon is cooked through and the asparagus is tender.
- Serve the dish with lemon wedges to brighten up the flavors.
Notes
For a touch of heat, sprinkle some red pepper flakes over the salmon before roasting. You can customize the veggies to your preference. Broccoli or Brussels sprouts work well too. Using a silicone baking mat can help prevent sticking on the sheet pan. Leftovers can be stored in an airtight container for up to 3 days.