Wild Salmon with Rosemary Sweet Potatoes and Lemon Asparagus
Elevate your weeknight dinner with this vibrant and nourishing recipe for Wild Salmon with Rosemary Sweet Potatoes and Lemon Asparagus. This one-pan wonder combines tender, flaky wild salmon with perfectly roasted sweet potatoes infused with the aromatic essence of fresh rosemary. Complemented by crisp asparagus dressed in zesty lemon and garlic, this dish is both wholesome and bursting with flavor. Ready in just 45 minutes, it’s perfect for busy nights yet elegant enough for entertaining. A drizzle of buttery lemon sauce ties it all together, making every bite irresistibly delicious. Packed with omega-3s, vibrant veggies, and bold seasoning, this meal is a nutritious showstopper that’s easy to prepare and even easier to love.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) wild salmon fillets
- 2 large sweet potatoes
- 2 sprigs fresh rosemary
- 4 tablespoons olive oil
- 2.5 teaspoons salt
- 1 teaspoon black pepper
- 1 pound asparagus
- 1 large lemon
- 2 garlic cloves
- 0.5 teaspoon paprika
- 2 tablespoons butter
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Peel the sweet potatoes and cut them into 1-inch cubes. Spread them evenly on half of the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the sweet potatoes, then sprinkle 1 teaspoon of salt, 0.5 teaspoons of black pepper, and paprika. Add the rosemary sprigs on top, and toss to coat evenly. Roast in the oven for 10 minutes.
While the sweet potatoes are roasting, prepare the salmon. Pat the wild salmon fillets dry with paper towels. Rub each fillet with 1 tablespoon of olive oil and sprinkle 1 teaspoon of salt and 0.5 teaspoons of black pepper evenly across all fillets.
Remove the baking sheet from the oven after the initial 10 minutes. Push the sweet potatoes to one side and place the salmon fillets skin-side down in the center of the sheet. Return the baking sheet to the oven and roast for an additional 15 minutes.
While the salmon and sweet potatoes are roasting, prepare the asparagus. Trim the woody ends off the asparagus and toss them with 1 tablespoon of olive oil, 0.5 teaspoons of salt, and the juice of half the lemon. Mince the garlic cloves and mix them with the asparagus.
Remove the baking sheet again after 15 minutes. Push the sweet potatoes and salmon slightly aside to make room, and arrange the asparagus on the empty side of the sheet. Return to the oven and roast for 10 more minutes, or until the asparagus is tender and the salmon flakes easily with a fork.
Melt the butter in a small saucepan and stir in the juice from the remaining half of the lemon. Drizzle this over the salmon just before serving.
Plate the salmon, sweet potatoes, and asparagus together. Serve immediately and enjoy this nourishing, flavorful meal!
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 6559 mg | 285% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 26.8 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 76.7 mcg | 383% | |
| Calcium | 348 mg | 27% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4439 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
