Salmon One Pan Meal with Sweet Potatoes and Asparagus
What can I say? I love Salmon and I love one pan meals. They’re quick, easy to clean up and delicious. You can make people think you worked really hard at this meal when in fact, you did not. What could be better!
Simple ingredients and spices make this dish good any day of the week.
Ingredients
Salmon filet– Who can resist a nice salmon filet? Get the best cut you can afford and refer to Seafood Watch for which Salmon you should buy.
Asparagus– Spring is almost here, and the freshness of asparagus is hard to resist. My personal favorites are the tall, skinny ones. Look for heads that are fresh and intact to get the best asparagus.
Sweet Potato– Part of the morning glory family, sweet potatoes really shine in this dish. Leave the skins on (as I have) for more fiber, or if you’re just lazy. The potatoes need to be cooked for 20 minutes on their own before the rest of the items are added to the pan.
Cinnamon– On its own, cinnamon isn’t sweet, and provides a unique flavor when paired with other spices it might not normally be paired with.
Chili Powder– For a little heat, just add some chili powder. Pair with cinnamon and this spice takes the sweet potatoes to a whole new level.
Mayo Aioli Sauce
1/2 cup mayonnaise
2 tbsp lemon juice
1 tbsp capers (What are capers?)
1 large clove garlic, pressed
1 tbsp dill relish (trust me)
- Add the lemon juice to the mayo and stir vigorously. It will look a little lumpy, but it tastes fine. Once you’ve added the other ingredients, you’ll barely notice.
- After combining the lemon juice and mayo, stir in the rest of the ingredients until incorporated. Set in the fridge while you make the rest of the meal.
More One Pan Recipes To Try
Salmon One Pan Meal with Broccolini and Creamed Watercress
Salmon One Pan Meal with Broccoli and Smashed Potatoes
Ingredients
- 1 lb salmon
- 1 lb asparagus
- 2 sweet potatoes
- 4 tbsp olive oil, divided
- 1/2 tsp cinnamon
- 1/2 tsp chili powder
Mayo Aioli Sauce
- 1/2 cup mayonnaise
- 2 tbsp lemon juice
- 1 tbsp capers
- 1 large garlic clove, pressed
- 1 tbsp dill relish
- 3 lemon slices
Instructions
- Preheat the oven to 425 degrees. Line a large sheet pan with tinfoil.
- Cube the sweet potatoes. Place in a medium size bowl. Drizzle 2 tbsp olive oil, 1/2 tsp cinnamon and 1/2 tsp chili powder. Stir around to get all of the olive oil and spices incorporated throughout.
- Place sweet potatoes on one end of the sheet pan. Once the oven has preheated, you will be cooking the sweet potatoes by themselves for 20 minutes. This step is important as the sweet potatoes take longer to cook than the other items.
- While the potatoes are cooking, rinse the asparagus and pat dry. Trim the woody ends off. I recommend trimming off between 1-3 inches, depending on your preference. I trim about 2 inches off.
- Once the sweet potatoes have been cooked for 20 minutes, remove them from the oven and add the asparagus next to them. Be careful, the pan will be very hot. Drizzle 2 tbsp of olive oil over the asparagus; salt and pepper to taste.
- Add the salmon to the pan, sprinkle with salt and pepper to taste. Add a slice of lemon to salmon and asparagus if desired.
- Cook at 425 degrees for 15 minutes, or until salmon flakes away easily. Fish should be cooked to 145 degrees, measured through the thickest part.
- Serve immediately!
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