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Sheet Pan Salmon Bowls with Rosemary Sweet Potatoes
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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings

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.