Salmon with Rosemary Sweet Potatoes and Lemon Asparagus
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Salmon with Rosemary Sweet Potatoes and Lemon Asparagus

Submitted by: Isabel De Los Rios

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Servings: 4

This recipe is a perfect, full meal made in a single pan, and it is loaded with fat burning nutrients, omega-3 essential fatty acids, antioxidants, protein, and wholesome carbohydrates to keep you energized and satisfied.


    2 sml. sweet potato

    1 sml. red onion

    1 1/2 tbsp. extra virgin olive oil

    1/2 lbs. asparagus

    1 clove garlic

    1 tbsp. mustard seed, ground

    1 tbsp. fresh rosemary

    1 tbsp. lemon juice

    1 tbsp. lemon zest

    12 oz. salmon

    sea salt to taste


Preheat oven to 425°F. Slice the sweet potatoes and onion to ¼-inch thickness. Create a single-layer bed of potatoes and onions on a parchment paper lined baking sheet; drizzle with olive oil and bake for 15 minutes.

While the potatoes and onions are baking, trim asparagus; set aside. In a small bowl, combine pressed (or minced) garlic, mustard, chopped rosemary, and lemon juice to make a paste; set aside.

Remove baking sheet from the oven and place asparagus around sweet potatoes and onions. Sprinkle asparagus with lemon zest. Place salmon on top of asparagus and onions; baste salmon with lemon juice paste. Return baking sheet to the oven and bake for 12 minutes. Divide into 4 portions and enjoy!