Honey Rosemary Baked Salmon
Ingredients
Sweet Potatoes
2 medium sweet potatoes, thinly sliced
2 Tablespoons olive oil
½ teaspoon minced fresh rosemary
Kosher salt and black pepper, to taste
Salmon
2 Tablespoons unsalted butter, softened
3 cloves garlic, minced
1 tablespoon honey, plus extra for drizzling
1 teaspoon minced fresh rosemary
Kosher salt and black pepper, to taste
24 ounces skinless salmon filets (4 pieces)
1 large lemon, thinly sliced
Directions
Preheat the oven to 400 degrees F.
Place the sweet potatoes on a large rimmed sheet pan. Drizzle with olive oil and sprinkle with rosemary, salt, and pepper. Toss until sweet potatoes are coated. Spread the sweet potato rounds in an even layer on the pan. Place the pan in the oven for 12 minutes.
Meanwhile, combine the softened butter, garlic, honey, rosemary, salt, and pepper in a small bowl. Season the salmon fillets with salt and pepper.
Remove the sheet pan from the oven. Place the salmon filets on top of the sweet potatoes. Spread the butter mixture evenly on salmon pieces. Place the lemon slices on top. Put the pan back in the oven and cook for 10 to 15 minutes or until the salmon is opaque throughout. The cook time will depend on the thickness of your salmon pieces. Check at 10 minutes to be safe.
Nutritional Information:
4 Servings
Serving Size: 1 filet
Calories: 470
Total Fat: 24g
Saturated Fat: 6g
Cholesterol: 109 mg
Sodium: 139 mg
Total Carbohydrate: 28g
Fiber: 3g
Protein: 36g
*If you prefer a Kosher version of this recipe, be sure to use Kosher-certified products for all relevant ingredients.