Best Salmon With Scalloped Sweet Potatoes Recipes

SHEET-PAN SALMON WITH SWEET POTATOES & BROCCOLI

Sheet-Pan Salmon with Sweet Potatoes & Broccoli image

The vibrant combo of cheese, cilantro, chili, and lime--inspired by Mexican street corn--makes this salmon sheet-pan dinner burst with flavor.

Provided by Sara Haas, RDN

Categories Healthy Salmon Fillet Recipes

Time 45m

Number Of Ingredients 11

Ingredients

3 tablespoons low-fat mayonnaise
1 teaspoon chili powder
2 medium sweet potatoes, peeled and cut into 1-inch cubes
4 teaspoons olive oil, divided
½ teaspoon salt, divided
¼ teaspoon ground pepper, divided
4 cups broccoli florets (8 oz.; 1 medium crown)
1 ¼ pounds salmon fillet, cut into 4 portions
2 limes, 1 zested and juiced, 1 cut into wedges for serving
¼ cup crumbled feta or cotija cheese
½ cup chopped fresh cilantro

Steps:

Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
Combine mayonnaise and chili powder in a small bowl. Set aside.
Toss sweet potatoes with 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl.
Spread on the prepared baking sheet. Roast for 15 minutes.
Meanwhile, toss broccoli with the remaining 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in the same bowl.
Remove the baking sheet from oven. Stir the sweet potatoes and move them to the sides of the pan. Arrange salmon in the center of the pan and spread the broccoli on either side, among the sweet potatoes.
Spread 2 Tbsp. of the mayonnaise mixture over the salmon.
Bake until the sweet potatoes are tender and the salmon flakes easily with a fork, about 15 minutes.
Meanwhile, add lime zest and lime juice to the remaining 1 Tbsp. mayonnaise; mix well.
Divide the salmon among 4 plates and top with cheese and cilantro.
Divide the sweet potatoes and broccoli among the plates and drizzle with the lime-mayonnaise sauce. Serve with lime wedges and any remaining sauce.

Nutrition Facts : Calories 504 calories, Carbohydrate 34 g, Cholesterol 83 mg, Fat 26 g, Fiber 7 g, Protein 34 g, SaturatedFat 6 g, Sodium 642 mg, Sugar 7 g

ROASTED SALMON WITH SWEET POTATOES AND BROCCOLINI

Roasted Salmon with Sweet Potatoes and Broccolini image

Provided by Geoffrey Zakarian

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 sweet potatoes
4 cups roughly chopped trimmed broccolini (bottom 1 inch of stems trimmed)
1 red onion, thinly sliced
1/4 cup extra-virgin olive oil, plus more for drizzling
1 teaspoon herbes de provence
Kosher salt and freshly ground black pepper
4 skinless salmon fillets, about 6 ounces each
2 tablespoons white wine
1 lemon, juiced
1/2 cup sliced scallions
Fresh cilantro leaves, for garnish

Steps:

Line a sheet pan with aluminum foil and place in the oven. Preheat the oven to 400 degrees F.
Microwave the sweet potatoes on high for about 2 minutes. Slice the potatoes in half width-wise and then cut into wedges (or use an apple slicer to cut into wedges).
Toss the sweet potatoes with the broccolini, red onion, olive oil and herbes de provence in a bowl. Season with salt and pepper.
Arrange the vegetables on the preheated sheet pan, lay the salmon on top and season the salmon with a drizzle of olive oil and some salt and pepper. Pour the white wine onto the sheet pan. Roast until the fish is cooked and the vegetables are browned and crispy, 12 to 15 minutes.
Divide the salmon and vegetables among serving plates. Drizzle each plate with lemon juice and garnish with scallions and cilantro.