Lemon-Tahini Salmon with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

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 developed and reviewed.

A nutrient-dense dinner featuring wild-caught salmon and naturally sweet roasted sweet potatoes, enhanced with a bright lemon-tahini dressing that supports sustained energy levels. This Mediterranean-inspired Whole30 recipe, ready in about 45 minutes, pairs salmon fillets, sweet potatoes, avocado 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 35 min Serves 4 Mediterranean cuisine 480 cal/serving

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Ingredients

4 (5 oz each), skin-on salmon fillets
2 medium, peeled and cubed 3/4-inch sweet potatoes
1 tbsp avocado oil
2 tbsp tahini
1 tbsp lemon juice
1 tsp water
1/4 tsp garlic powder
1/4 tsp sea salt
1/8 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1/2 tbsp avocado oil, 1/8 tsp sea salt, and 1/8 tsp black pepper. Spread in a single layer on a baking sheet and roast for 20 minutes until fork-tender.
Step 2: While potatoes roast, whisk tahini, lemon juice, 1 tsp water, garlic powder, 1/8 tsp sea salt, and 1/8 tsp black pepper in a small bowl until smooth and pourable.
Step 3: Pat salmon fillets dry, then season with remaining 1/8 tsp sea salt and 1/8 tsp black pepper. Place on top of roasted sweet potatoes.
Step 4: Drizzle salmon with remaining 1/2 tbsp avocado oil and the tahini dressing. Return to oven and bake for 12-15 minutes until salmon flakes easily with a fork.