Baked Salmon with Lemon and Sweet Potato (GLP-1 Dinner)
Oven-baked salmon with fresh herbs served alongside tender roasted sweet potatoes.
Ingredients
For the Salmon
- 2 salon fillets (6oz each), skin-on or skinless
- 2 tbsp olive oil, divided
- 1 lemon (juice and zest)
- 2 cloves garlic, minced
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sweet Potatoes
- 2 medium sweet potatoes (about 12oz total)
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- Fresh thyme sprigs (optional)
Optional Additions
- Lemon slices for presentation
- Steamed asparagus or green beans
- Mixed greens salad
- Capers
Instructions
- Preheat the oven: Set to 400°F. Line a large baking sheet with parchment paper.
- Prepare and season sweet potatoes: Scrub sweet potatoes but don't peel. Cut into 1/2-inch rounds or 1-inch cubes. Toss with olive oil, paprika, garlic powder, salt, and pepper. Spread in a single layer on one side of the baking sheet.
- Start roasting sweet potatoes: Bake for 15 minutes to give them a head start.
- Prepare the salmon: While sweet potatoes roast, pat salmon dry. Mix olive oil, lemon juice, lemon zest, garlic, dill, parsley, salt, and pepper.
- Add salmon to pan: After 15 minutes, remove pan from oven, flip sweet potatoes, and place salmon on empty side of pan. Brush lemon-herb mixture over salmon
- Roast together: Bake for 10-12 minutes until salmon flakes easily and reaches 145°F. Sweet potatoes should be tender with caramelized edges.
- Rest and serve: Let rest 2-3 minutes before serving with lemon wedges.