Baked Sesame Lime Salmon with Roasted Sweet Potatoes
Description
This dish is a perfect balance of savory, tangy, and sweet flavors. The salmon is marinated in a sesame-lime-soy glaze and baked to flaky perfection, while the sweet potatoes are roasted until tender and caramelized. It’s a wholesome, nutrient-packed meal that’s easy enough for a weeknight dinner but elegant enough for entertaining.
Total Time: ~45 Minutes
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Marinate Time: 15 minutes (optional but recommended)
Ingredients
For the Sesame Lime Salmon:
4 salmon fillets (about 6 oz each, skin-on or skinless)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp toasted sesame oi
1 tbsp olive oil
Jice of 1 lime (~2 tbsp)
1 tsp lime zest
1 tbsp honey or maple syrup
1 garlic clove, minced
1 tsp fresh grated ginger (or ¼ tsp ground ginger)
1 tbsp sesame seeds (white or black)
2 green onions, sliced (for garnish)
Optional: chili flakes or sriracha for heat
For the Roasted Sweet Potatoes:
2 large sweet potatoes, peeled and cut into 1-inch cubes
2 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
Salt and black pepper to taste
Optional: chopped fresh cilantro for garnish
Serves: 4 people
Instructions
Step 1: Preheat Oven
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or foil.
Step 2: Prepare Sweet Potatoes
In a large bowl, toss sweet potato cubes with olive oil, garlic powder, paprika, salt, and pepper.
Spread evenly on half of the baking sheet
Roast in the oven for 10 minutes to give them a head start before adding the salmon.
Step 3: Marinate Salmon (While Potatoes Roast)
In a bowl or zip-top bag, combine:
Soy sauce, sesame oil, olive oil, lime juice, lime zest, honey, garlic, ginger, and sesame seeds.
Add the salmon fillets and marinate for at least 15 minutes (up to 30 mins in the fridge).
Step 4: Bake Everything Together
Remove the sweet potatoes after 10 minutes.
Push the sweet potatoes to one side and place the salmon fillets skin-side down on the other side of the tray.
Spoon any leftover marinade over the salmon.
Bae everything together for another 15–18 minutes, or until:
Sweet potatoes are fork-tender.
Salmon flakes easily with a fork (internal temp should be 125–130°F for medium).
Step 5: Garnish & Serve
Garnish salmon with sliced green onions, extra sesame seeds, and a wedge of lime.
Sprinkle chopped cilantro over the sweet potatoes if desired.
Serving Suggestions
Serve with a side of jasmine rice, quinoa, or a fresh cucumber salad.
A drizzle of sriracha or spicy mayo adds extra kick.
Common Questions & Answers
Q: Can I use frozen salmon?
A: Yes, just thaw it completely and pat dry before marinating.
Q: Can I make this ahead?
A: You can prep the marinade and chop the sweet potatoes ahead of time. Marinate the salmon just before baking for best flavor.
Q: Can I use other fish?
A: Yes! Try steelhead trout, cod, or halibut — but adjust cooking time based on thickness.
Q: What if I don’t have sesame oil?
A: You can omit it or substitute with olive oil, but you’ll lose that nutty flavor.
Q: Is this recipe gluten-free?
A: Yes, if you use tamari or coconut aminos instead of regular soy sauce.
Variations
Add broccoli florets or bell peppers to the sheet pan for more veggies.
Use lemon instead of lime for a different citrus twist.
Swap honey for agave for a vegan-friendly version.
Cleanup Tip
Line your baking sheet with parchment or foil for easier clea
nup. Salmon skin can stick if not lined.