Baked Salmon With Sweet Potato

Salmon is one of my favorite types of fish. In fact, it’s easy to tell just by looking at the number of salmon recipes on the blog. While the main reason I love salmon so much is, of course, its flavor, another reason is that it can be cooked in a wider variety of ways compared to many other fish. And of course, we shouldn’t forget that it’s very rich in omega-3 fatty acids, which help reduce inflammation in the body and support heart and vascular health.

While many fish are generally cooked in the oven, in a pan, or on the grill, salmon can even be used raw in recipes such as sushi or crispy rice. In this recipe, I paired salmon with sweet potatoes. Normally, when I make oven-baked salmon with vegetables, I tend to use regular potatoes. Lately, however, I’ve been trying to increase my use of sweet potatoes in the kitchen. That’s why, whenever I decide to cook a dish, I first consider whether sweet potatoes can be included.

Sweet potatoes are rich in beta-carotene, vitamin C, potassium, and plenty of fiber. Beta-carotene is converted into vitamin A in the body, supporting eye and skin health. Thanks to their high fiber content, sweet potatoes help regulate the digestive system and keep you feeling full for longer. Potassium is an important mineral for muscle and nerve function. Because sweet potatoes have a low glycemic index, they help blood sugar rise more steadily, making them a good healthy carbohydrate option for those, like me, who value balanced nutrition.

One of the most surprising elements of this recipe is the combination of sweet potatoes, peppers, and onions with tahini. When tahini’s roasted aroma, creamy texture, and naturally rich flavor come together with the natural sweetness of sweet potatoes, the result is an incredible taste. The addition of lemon juice lightens the richness of the tahini, adds a touch of acidity to the flavor profile, and completes the balance of the vegetable mixture.

One of the key tips of this recipe is cutting the vegetables into evenly sized pieces. Since sweet potatoes take slightly longer to cook than the other vegetables, it’s very important to dice them into cubes that aren’t too large. Cutting the onion into half-moon slices both helps it caramelize more easily while cooking and gives the dish a pleasant appearance. Spreading the vegetables on the tray without overcrowding them is also important to ensure they cook evenly.

Adding the tahini and lemon juice after cooking is another important point. When tahini is cooked, it thickens and its flavor changes. For this reason, letting it gently loosen with the heat of the vegetables at the serving stage allows the aroma to distribute more evenly. Lemon increases the acidity of the mixture, balancing the vegetables’ natural sweetness. The final touch, parsley, adds freshness and a contrasting pop of color.

This recipe turns eating fish and vegetables from a simple, everyday, filling meal into an enjoyable experience, offering a balanced and nourishing plate. Practical to prepare, made with easily accessible ingredients, and with guaranteed flavor, this dish is sure to come to mind on many evenings when you’re wondering what to cook.

Enjoy the recipe...

Enjoy...