Lemon-Tahini Salmon with Roasted Sweet Potatoes

Name: Lemon-Tahini Salmon with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
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

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.

Cuisine: Mediterranean

Category: Whole30

Prep: 10 minutes. Cook: 35 minutes.

Serves 4.

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

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.