Cinnamon-Spiced Salmon with Crispy Sweet Potato Wedges

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Flaky salmon fillets coated in warm cinnamon and cumin, served with caramelized sweet potato wedges for a naturally sweet and savory dinner. This American-inspired sheet-pan recipe, ready in about 37 minutes, pairs Salmon fillets, Sweet potatoes, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 27 min Serves 4 American cuisine 480 cal/serving

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Ingredients

1 lb Salmon fillets
2 medium Sweet potatoes
2 tbsp Olive oil
1/2 tsp Ground cinnamon
1/2 tsp Ground cumin
1/2 tsp Salt
1/4 tsp Black pepper

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 medium peeled sweet potatoes (cut into 1/2-inch wedges) with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a sheet pan.
Step 2: Roast for 15 minutes while patting 1 lb salmon fillets dry with paper towels.
Step 3: Rub salmon with 1/2 tsp ground cinnamon, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Place on top of sweet potatoes and roast for 12-15 minutes until salmon is opaque and flakes easily.