Prep the Sweet Potatoes

Today we’re making this roasted sweet potato and salmon bowl. First, you’re going to need:

Watch the recipeArielle McCracken

Arielle McCracken

Sheet Pan Salmon Bowls with Rosemary Sweet Potatoes

A simple sheet pan dinner with rosemary roasted sweet potatoes, zucchini, and seasoned salmon, all baked together and assembled into a balanced bowl.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 3 small sweet potatoes or 2 medium, cut into equal sized cubes
• 1 sprig rosemary
• 1 clove garlic peeled and diced
• 1 tablespoon* olive oil for the sweet potatoes
• 1 medium zucchini cut into large cubes
• 1 tablespoon* olive oil for the zucchini
• 2 pieces salmon
• 1 tablespoon* olive oil for the salmon, massaged in
• 1 teaspoon* herbs for the salmon, any seasoning you like
• 1/8 teaspoon* salt to season
• 1/8 teaspoon* black pepper to season

Method

 

1. Dice all of the sweet potatoes into equal sized cubes.
2. Drizzle the sweet potatoes with olive oil, give them a good shake, then peel and dice the garlic and add it straight into the bowl along with the rosemary, salt, and pepper, and toss everything together.
3. Spread the sweet potatoes out evenly over one half of a baking sheet and get them into a 400 degree oven.
4. Dice the zucchini into large cubes, drizzle with olive oil, add salt and pepper, toss, and set aside.
5. Prep the salmon by adding olive oil on top and massaging it in, then season with salt, pepper, and herbs of your choice.
6. After 15 minutes, add the zucchini and the salmon onto the pan with the sweet potatoes and put it back into the oven for another 15 minutes.
7. Once everything is finished cooking, take it out of the oven and assemble the bowls by adding in the zucchini and the rosemary sweet potatoes, leaving some room for the salmon.

Notes

Amounts marked * are estimates based on the video.

Servings and times are estimates based on the video.

You can just prep one veggie, one carb like a sweet potato or rice, and a protein like salmon for a well-balanced and nutritious meal.

• Three small sweet potatoes or two medium ones
• A sprig of rosemary
• A clove of garlic

We are dicing all of the sweet potatoes, cutting them into equal-sized cubes. Next, we’re going to drizzle some olive oil, give them a good shake, and then we want to peel and dice the garlic. Add it straight into the bowl, and next add the rosemary as well.

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Grind some salt and pepper as well.

And then we’re just going to give everything a nice toss before adding it onto one half of a baking sheet. Spread them out evenly over one half of the pan and get them into a 400-degree oven.

Prepare the Zucchini and Salmon

Next, I’ve diced one medium zucchini into large cubes, and I’m drizzling some olive oil, adding some salt and pepper, and just tossing and setting aside.

Now we’re going to prep the salmon. So take two pieces of salmon, and you just want to add some olive oil on top, massaging that in, and again with some salt and pepper. I’m adding some herbs here.

You can use whatever seasoning you like. Lemon pepper would also be really good.

Bake and Assemble

And after 15 minutes, we’re going to add the zucchini and the salmon onto the pan with the sweet potatoes and put it back into the oven for another 15 minutes.

Once everything is finished cooking, take it out of the oven and now we’re just going to assemble the bowls. So adding in the zucchini and the rosemary sweet potatoes, leaving some room for the salmon.

Enjoy!