YOUR SOLIN GENERATED RECIPE
Herb-Crusted Baked Salmon with Roasted Sweet Potato
Enjoy a perfectly balanced dinner featuring succulent, herb-encrusted baked salmon paired with tender, roasted sweet potato. This dish offers a delightful blend of savory and sweet flavors, accented by aromatic rosemary and thyme, creating a satisfying and nutritious meal.
INGREDIENTS
6 ounces Salmon Fillet
1/2 medium Sweet Potato
1 tablespoon Olive Oil
1 teaspoon Dried Thyme
1 teaspoon Dried Rosemary
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Lightly coat the salmon fillet with olive oil on all sides.
In a small bowl, mix dried thyme, dried rosemary, salt, and pepper.
Sprinkle the herb mixture evenly over the salmon to create a crust.
Place the salmon on a parchment-lined baking sheet.
Cut the half medium sweet potato into small cubes or thin slices, toss lightly in olive oil, and season with a pinch of salt and pepper.
Spread the sweet potato pieces on another baking sheet in a single layer.
Place both the salmon and sweet potato in the oven. Roast the sweet potato for 20-25 minutes or until tender and slightly caramelized.
Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
Plate the salmon with a side of roasted sweet potato and serve warm.