Honey Rosemary Baked Salmon with Sweet Potatoes is the perfect healthy and delicious dinner. The entire family will love this easy sheet pan meal!
Sheet Pan Salmon
If you are looking for an easy, healthy, and delicious meal, it’s your lucky day. This Honey Rosemary Baked Salmon recipe fits all of the above. It’s easy, it’s healthy, and it’s VERY delicious. Oh, and my boys love it, so it gets bonus points for being kid friendly too!
Another bonus? It is a sheet pan meal, making it the perfect quick and easy dinner. It’s easy to make and easy to clean up! Sheet pan meals are the BEST!
The salmon gets baked with a little butter, honey, rosemary, lemon, and garlic. The flavors are perfection. To round out the meal, we add sweet potatoes to the pan. Nutritious and delicious!
How to Make Baked Salmon
You are going to love this dish because it is impressive to serve, but SO easy…and the flavors are incredible!
- Slice two large sweet potatoes into rounds, making sure they are all the same thickness. You want them thinly sliced.
- You are going to cook the sweet potato rounds for 12 minutes BEFORE adding the salmon. The sweet potatoes need more cooking time so you will get them going in the oven while you prepare the salmon.
- You will need four pieces of fresh salmon, about 6 oz each. We prefer wild caught salmon. Choose salmon that looks vibrant, smooth, moist, and has no brown spots or discoloring. The salmon shouldn’t smell fishy or sour.
- Combine the softened butter, garlic, honey, rosemary, salt, and pepper in a small bowl. This simple butter mixture is going to melt into the salmon as it bakes and create the most amazing salmon!
- After the sweet potatoes have been cooking for 12 minutes, remove the pan from the oven. Place the salmon fillets directly on top of the sweet potatoes. Spread the butter mixture evenly on salmon pieces. Place the lemon slices on top.
- Put the pan back in the oven and cook for 10 to 15 minutes or until the salmon is opaque throughout. The cook time will depend on the thickness of your salmon pieces. Check at 10 minutes to be safe. You don’t want to over cook the fish.
- Dinner is DONE! Serve the salmon with the sweet potatoes and enjoy!
How to Store
We think this meal is best when it is made fresh, but if you have leftovers, you can keep them in the refrigerator for up to three days. Reheat in the microwave before serving.
Baked salmon and sweet potatoes make a great meal, but you can add a few side dishes if you want a more elaborate dinner. Here are a few ideas:
- Easy Green Salad
- Easy Quinoa Salad
- Buttermilk Drop Biscuits
- Parker House Rolls
- Roasted Green Beans
- Roasted Broccoli
- Fruit Salad
More Easy Sheet Pan Meals
- Sheet Pan Pasta Bake
- Sheet Pan Salmon with Asparagus
- Honey Mustard Sheet Pan Chicken
- Sheet Pan Pesto Gnocchi
- Sheet Pan Sausage Gnocchi
- Sheet Pan Chicken Fajitas
Honey Rosemary Baked Salmon
For the sweet potatoes:
- 2 medium sweet potatoes, thinly sliced
- 2 tablespoons olive oil
- ½ teaspoon minced fresh rosemary
- Kosher salt and black pepper, to taste
- Preheat the oven to 400 degrees F.
- Place the sweet potatoes on a large rimmed sheet pan. Drizzle with olive oil and sprinkle with rosemary, salt, and pepper. Toss until sweet potatoes are coated. Spread the sweet potato rounds in an even layer on the pan. Place the pan in the oven for 12 minutes.
- Meanwhile, combine the softened butter, garlic, honey, rosemary, salt, and pepper in a small bowl. Season the salmon fillets with salt and pepper.
- Remove the sheet pan from the oven. Place the salmon fillets on top of the sweet potatoes. Spread the butter mixture evenly on salmon pieces. Place the lemon slices on top. Put the pan back in the oven and cook for 10 to 15 minutes or until the salmon is opaque throughout. The cook time will depend on the thickness of your salmon pieces. Check at 10 minutes to be safe.
- Remove from the oven and lightly drizzle honey over the sweet potatoes and salmon. Serve immediately.
Have you tried this recipe?
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Photos by Dishing Out Health
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