Restful Baked Lemon-Dill Salmon with Roasted Sweet Potatoes
This recipe for Restful Baked Lemon-Dill Salmon with Roasted Sweet Potatoes is a simple and flavorful way to enjoy salmon and sweet potatoes. The salmon is baked with a lemon-dill sauce, and the sweet potatoes are roasted with coconut oil and spices. The result is a delicious and healthy meal that can be enjoyed for lunch or dinner.
Growing up, I was raised on a strict diet of salmon, sweet potatoes, and dill. There’s nothing particularly exceptional about this diet—unless you’re an uncultured swine who has never paired the tart notes of dill with the buttery richness of salmon and sweet potatoes. Salmon and dill are everywhere in the Pacific Northwest, so it’s no surprise that we eat a lot of it. And since dill is an herb, it’s technically a vegetable, so it counts as one of your recommended servings for the day. Every time I go to visit my family, I look forward to eating so much of this dish that I can barely walk. It’s perfect for a simple dinner, an elegant party, or any situation in-between. What I love most about this recipe for Restful Baked Lemon-Dill Salmon with Roasted Sweet Potatoes is that it’s truly a complete meal. You get your protein from the salmon, your vegetables from the sweet potatoes, and a little bit of fat from the olive oil and coconut oil. I have never been anything less than completely satisfied after eating this dish. There’s also no shortage of health benefits to eating salmon and sweet potatoes. Salmon is full of omega-3 fatty acids, which are essential for heart health. They’re also a good source of protein and vitamin D. Sweet potatoes are a good source of fiber, vitamin A, and vitamin C.
Restful Baked Lemon-Dill Salmon with Roasted Sweet Potatoes Restful Baked Lemon-Dill Salmon with Roasted Sweet Potatoes Restful Baked Lemon-Dill Salmon with Roasted Sweet Potatoes Restful Baked Lemon-Dill Salmon with Roasted Sweet Potatoes
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 4 salmon fillets (each 6 ounces)
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh dill, chopped
  • 1 lemon, cut into wedges
  • 1 pound sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon coconut oil, melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Line a baking sheet with parchment paper.
  3. Place the salmon fillets on the prepared baking sheet.
  4. In a small bowl, combine the olive oil, lemon zest, dill, and pepper. Brush the mixture over the salmon fillets.
  5. Place the sweet potatoes in a large bowl. Drizzle with the melted coconut oil and toss to coat. Season with salt and pepper.
  6. Spread the sweet potatoes around the salmon fillets on the baking sheet.
  7. Bake for 20-25 minutes, or until the salmon is cooked through and the sweet potatoes are tender.
  8. Serve immediately with lemon wedges.
Why It Works
  • The lemon-dill sauce adds a bright and flavorful touch to the salmon.
  • The coconut oil adds a subtle sweetness and richness to the sweet potatoes.
  • The salt and pepper enhance the flavors of the salmon and sweet potatoes.