Sheet-Pan Salmon & Sweet Potato Bake

Ingredients

• 0.5 cup Tomatoes (cherry or diced)
• 0.5 Medium sweet potato
• 0.25 Medium onion
• 2 Clove garlic clove
• 6 ounce Salmon fillet
• 0.5 tsp Dried herbs (oregano, thyme, or italian blend)
• 0.25 tsp black pepper
• 1 tbsp Olive Oil
• 0.5 Whole lemon (optional, for serving)
• 0.5 tsp Salt
• 0.5 Medium bell pepper

Method

1. 0

   Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper or lightly oil it.

2. 1

   Cut the sweet potato into small cubes so it cooks quickly. Slice the onion and peppers into strips; halve cherry tomatoes (or dice regular tomatoes). Mince the garlic.

3. 2

   Spread the sweet potato, onion, peppers, tomatoes, and garlic on the tray. Drizzle with about half the olive oil, then sprinkle with salt, pepper, and dried herbs. Toss to coat and spread into an even layer, leaving a space in the center for the salmon.

4. 3

   Place the salmon fillet in the center of the tray. Brush or drizzle with the remaining olive oil and season with a pinch of salt, pepper, and herbs.

5. 4

   Bake for 15–18 minutes, until the salmon flakes easily with a fork and the sweet potato is tender.

6. 5

   Squeeze fresh lemon over the salmon and veggies if using. Serve straight from the tray for a no-fuss weeknight dinner.

Nutrition Facts