Salmon and sweet potato on one sheet pan are ready after 27 minutes in a 425°F (220°C) oven, as long as the sweet potato goes in first. That way both finish at the same time, and the salmon does not dry out.
Why the sweet potato goes in alone
Sweet potato needs about 25 minutes to soften, and salmon needs about 12. If both go in together, the salmon dries out and turns gray and tough before the sweet potato is ready. So slice the sweet potato into half-moons about 1/4 inch (0.5 cm) thick, toss with olive oil, salt and paprika, and bake it alone for 15 minutes, stirring once halfway.
Even slicing matters: pieces of different thickness finish at different times, and some burn at the edges.
The salmon joins the pan
After 15 minutes, push the sweet potato to the edges, set the salmon fillets in the middle, and put a lemon slice and a crushed garlic clove on each fillet. Another 12 minutes is enough for a fillet about 3/4 inch (2 cm) thick. It is done when the flesh separates easily into layers and a light pink shade remains in the center. A thinner fillet is done after about ten minutes.
When there is only time for the fish, silan-glazed salmon is ready in the oven in 12 minutes.
Serve straight from the pan. Caramelized edges on the sweet potato are a good sign, not a sign of burning: the dark edges are especially sweet. Right before serving, squeeze a little lemon over the salmon and sprinkle with chopped parsley. If your oven heats unevenly, rotate the pan halfway through baking. If the salmon is thicker than usual, add three minutes and check the center. Leftover sweet potato is good cold in a salad the next day.
Salmon and Sweet Potato on One Sheet Pan
Salmon fillets on roasted sweet potato, all on one pan. The sweet potato bakes first and the salmon joins after 15 minutes.
- Servings 4 servings
- Prep 10 min
- Cook 27 min
- Total 37 min
Ingredients
Instructions
Heat the oven to 425°F (220°C).
On a sheet pan, toss the sweet potato with two tablespoons of olive oil, half the salt and the paprika, and spread in a single layer.
Bake for 7 minutes, stir, and bake another 8 minutes, 15 minutes in total.
Push the sweet potato to the edges and set the salmon in the middle. Rub it with a tablespoon of olive oil, the remaining salt and the pepper.
Place a lemon slice and a crushed garlic clove on each fillet.
Bake for 12 minutes, until the salmon separates easily into layers and a light pink shade remains in the center. Serve from the pan.
Frequently Asked Questions
Can I bake frozen salmon on the pan with sweet potato?
It is better to thaw it in the fridge overnight. Partly thawed salmon releases water and steams the sweet potato, so it does not caramelize.
How do I keep the sweet potato from burning?
Cut it to an even thickness of about 1/4 inch (0.5 cm) and stir it halfway through the first 15 minutes.
Can I use skin-on salmon?
Yes. Place it skin side down; there is no need to remove the skin before baking.
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