Rosemary-Lemon Salmon with Roasted Sweet Potatoes and Carrots

It’s sweet potato season! Or has been, actually. But whatever, I love ‘em, and I can pair them up with any kind of protein.

Here, the sweet potatoes are actually leftover-ed from roasting them alongside a chicken. But hey, no one would have ever suspected it.

This is definitely a meal I threw together alongside some baked salmon. It was simple, delicious, and set me back about $7.

Ingredients for 2:

  • 2 ¼-pound salmon fillets
  • Fresh sprigs of thyme
  • 1 lemon, thinly sliced
  • 3 to 4 carrots, cut into ¾-inch pieces
  • 1 large sweet potato, cut into ¾-inch pieces
  • Salt and pepper
  • 4 tablespoons melted butter

Preheat oven to 400 degrees.

Toss the sweet potatoes, carrots, butter, thyme, salt, and pepper in a baking pan. Roast for 30 minutes.

Lower heat to 350 degrees.

Toss the vegetables around and return to oven.

Season the fillets with salt, pepper, and thyme. Top with lemon slices. Bake in parchment paper by setting the two fillets in a parchment envelope, sealing tightly. Refer to Steamed Tilapia.

Bake for 18 minutes.

Remove the fish from the parchment paper and serve with the vegetables.

Published in: on November 30, 2010 at 6:49 am  Leave a Comment  

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