A Family Favorite with a Fresh Spring Twist
When spring begins to blossom, my kitchen takes on new life — the colors get brighter, the flavors more vibrant, and everything feels just a little bit lighter. This recipe for roasted sweet potatoes and baked salmon is one I turn to year after year when I want something that’s hearty yet clean, comforting yet refreshing.
It all began with my nonna’s love for fish during the warmer months. She believed in simple food — just fresh herbs, good olive oil, and whatever the season had to offer. And this dish, though updated slightly with a Dijon mustard dressing and some gentle lemon garlic notes, is a tribute to her timeless wisdom.
Whether you’re hosting a spring brunch, meal-prepping for a healthy week, or simply looking for a dish that feels like sunshine on a plate, this recipe will not disappoint.
🥘 Recipe Overview
- Main Focus Keyword: roasted sweet potatoes and baked salmon
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Cuisine: Mediterranean
- Season: Spring
🌿 Ingredients
For the Roasted Sweet Potatoes:
- 3 medium sweet potatoes, peeled and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt & black pepper to taste
For the Baked Salmon:
- 4 salmon fillets (about 5 oz each)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon lemon zest
- Salt & pepper, to taste
- Fresh dill (optional, for garnish)
For the Steamed Asparagus:
- 1 bunch fresh asparagus, trimmed
- 1 tablespoon olive oil or a small knob of butter
- Salt to taste
For the Dijon Mustard Dressing:
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey
- Salt and pepper to taste
👩🍳 Instructions
1. Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Toss sweet potato wedges in olive oil, paprika, salt, and pepper.
- Spread them out on a baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway, until golden and crispy on the edges.
2. Prepare & Bake the Salmon
- While the sweet potatoes are roasting, place the salmon fillets in a baking dish.
- Drizzle with olive oil, lemon juice, and sprinkle with lemon zest, garlic, salt, and pepper.
- Bake for 12–15 minutes at 400°F (200°C) or until the salmon flakes easily with a fork.
3. Steam the Asparagus
- Bring a pot of water to a boil and add a steaming basket.
- Steam asparagus for 3–4 minutes until just tender but still vibrant green.
- Toss lightly with olive oil or butter and season with salt.
4. Make the Dijon Mustard Dressing
- Whisk together Dijon mustard, vinegar, olive oil, honey, salt, and pepper in a small bowl.
- Adjust seasoning to taste.
5. Assemble the Plate
- Start with a generous portion of roasted sweet potatoes.
- Place a salmon fillet beside it.
- Add a handful of steamed asparagus.
- Drizzle Dijon mustard dressing over the salmon and asparagus.
- Garnish with fresh dill or lemon slices if desired.
🍽️ Why You’ll Love This Dish
- Healthy and Balanced: Packed with protein, fiber, and healthy fats.
- Easy to Prepare: Minimal prep with straightforward ingredients.
- Perfect for Spring: Light, bright, and fresh flavors for the season.
- Mediterranean-Inspired: A fusion of wholesome ingredients and bold, zesty touches.
🔁 Variations and Tips
- Swap the Salmon: Use trout, cod, or even tofu for a pescatarian or vegetarian twist.
- Add Grains: Serve over quinoa or couscous for a more filling meal.
- Make It Spicy: Add a pinch of chili flakes to the mustard dressing for heat.
🌼 Serving Suggestions
This dish pairs beautifully with:
- A glass of chilled Sauvignon Blanc or a light rosé.
- A spring green salad with a lemon vinaigrette.
- Crusty bread or herbed focaccia.
💬 Reader Engagement
Have you tried this roasted sweet potatoes and baked salmon recipe? Did you add your own spin to the dressing or switch up the veggies? I’d love to hear how it turned out — share your version in the comments or tag me on Instagram with #SpringSalmonPlates!
