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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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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 sweet potatoes into equal cubes.
  2. Drizzle sweet potatoes with olive oil and shake. Peel and dice garlic; add with rosemary, salt, and pepper. Toss.
  3. Spread sweet potatoes evenly over half a baking sheet. Place in a 400 degree oven.
  4. Cut zucchini into large cubes. Toss with olive oil, salt, and pepper; set aside.
  5. Massage olive oil into salmon. Season with salt, pepper, and your choice of herbs.
  6. After 15 minutes, add zucchini and salmon to the pan. Bake another 15 minutes.
  7. When cooked, assemble zucchini and rosemary sweet potatoes in bowls, leaving room for 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.