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Dinner · Whole Foods Chelsea

Roast Sockeye Salmon with Asparagus and Herb Sweet Potatoes

Serves 2 · 15 min active · 35 min totalAbout $5.49 per serving

Ingredients

* Not on sale. You may already have it; if not, grab it with the sale items.

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Instructions

  1. Preheat your oven to 400°F. Line a large sheet pan with parchment paper or lightly oil it to prevent sticking.
  2. Peel the sweet potatoes and cut them into 1/2-inch cubes. In a bowl, toss the cubes with 1 tablespoon olive oil, salt, pepper, and half of the chopped parsley until evenly coated.
  3. Spread the sweet potatoes in a single layer on the prepared pan. Roast in the oven for 15 minutes while you prepare the rest of the ingredients.
  4. While the sweet potatoes are roasting, zest the entire lemon. Set the zest aside and cut the lemon into wedges for serving later.
  5. Pat the sockeye salmon fillets dry with paper towels. Season both sides with salt, pepper, and all of the lemon zest.
  6. Trim the tough ends from the asparagus. If the spears are thick, cut them in half lengthwise for even cooking.
  7. After the sweet potatoes have roasted for 15 minutes, remove the pan from the oven. Push the sweet potatoes to one side and place the salmon fillets skin side down in the center. Arrange the asparagus around the salmon and sweet potatoes, then drizzle everything with another tablespoon of olive oil.
  8. Return the pan to the oven and roast for 12–15 minutes, until the salmon is just opaque and flakes easily with a fork, and the asparagus and sweet potatoes are tender.
  9. Remove from the oven. Serve the salmon, sweet potatoes, and asparagus together, garnished with the remaining chopped parsley and the reserved lemon wedges.

Tips

Sale prices as printed in the Whole Foods Chelsea ad for this week; cost per serving is an estimate.