Sheet Pan Ginger-Salmon with Asparagus and Sweet Potatoes

A one-pan dinner featuring perfectly seared salmon and vibrant roasted vegetables, enhanced with fresh ginger and garlic for a bright, satisfying meal.

Cuisine: American

Category: Whole30

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 4 (6 oz) salmon fillets
• 2 medium sweet potatoes
• 1 bunch asparagus
• 3 tbsp avocado oil
• 2 tbsp fresh ginger
• 2 garlic cloves
• 1 tbsp lime juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Cut 2 peeled medium sweet potatoes into 1/2-inch cubes and trim 1 bunch asparagus into 2-inch pieces.
2. Step 2: Toss sweet potatoes and asparagus with 2 tbsp avocado oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a large sheet pan, spreading in a single layer.
3. Step 3: Roast for 15 minutes, then flip vegetables and add 1/4 cup water to the pan. Continue roasting for 10-12 minutes until vegetables are tender and edges are caramelized.
4. Step 4: Pat 4 (6 oz) salmon fillets dry, season with 1/2 tsp sea salt, 1/4 tsp black pepper, 1 tbsp fresh ginger, 2 minced garlic cloves, and 1 tbsp lime juice.
5. Step 5: Place salmon on top of roasted vegetables, skin-side up. Return to oven and roast for 12-15 minutes until salmon flakes easily with a fork.
6. Step 6: Remove from oven, sprinkle with additional fresh dill if desired, and serve immediately.