Asian Salmon with Oven-Roasted Sweet Potatoes

Salmon, full of healthy omega-3 fatty acids, is a quick-cooking favorite. Sweet potatoes provide plenty of vitamins to this easy dinner.

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4.0 by 33 people

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  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 5 mins
  • Roast: 35 mins 425°F

Asian Salmon with Oven-Roasted Sweet Potatoes

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
  2. Preheat oven to 425F. Peel sweet potatoes. Cut into 1-1/2-inch chunks. In a large bowl combine potatoes, cooking oil, and 1 tablespoon of the sesame oil. Sprinkle lightly with salt and pepper. Toss to coat. Place sweet potatoes in a large roasting pan. Roast, uncovered, in the preheated oven for 15 minutes.
  3. Meanwhile, in a 1-quart saucepan stir together the remaining 1 tablespoon sesame oil, the teriyaki sauce, garlic, apricot preserves, dry sherry, ginger, mustard, and the 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened, stirring occasionally. Reserve 1/4 cup sauce.
  4. Push sweet potatoes to the edges of the roasting pan; place salmon filet in center. Spoon remaining sauce over salmon and potatoes.
  5. Roast, uncovered, for 20 to 25 minutes or until fish flakes easily when tested with a fork. Carefully transfer fish and potatoes to a serving platter. Drizzle with reserved sauce. Sprinkle with green onions and sesame seeds. Makes 4 servings.
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Nutrition Facts (Asian Salmon with Oven-Roasted Sweet Potatoes)

  • Per serving:
  • 470 kcal ,
  • 22 g fat
  • (4 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 77 mg chol. ,
  • 500 mg sodium ,
  • 35 g carb. ,
  • 5 g fiber ,
  • 9 g sugar ,
  • 30 g pro.
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