Prep time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Servings: 4
Ingredients:
For the Blackened Salmon:
4 salmon fillets, skin-on (about 6 oz / 170g each)
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the Sweet Potatoes and Asparagus:
2 large sweet potatoes, peeled and cut into 1/2-inch cubes
1 lb (450g) asparagus, trimmed and cut into 1-inch pieces
3 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Instructions:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Mix well to create the blackening seasoning.
Pat the salmon fillets dry with a paper towel. Brush both sides of each fillet with olive oil and generously coat with the blackening seasoning.
Place the seasoned salmon fillets, skin-side down, on one side of the prepared baking sheet.
In a large bowl, toss the sweet potato cubes and asparagus pieces with olive oil, salt, and black pepper. Spread the vegetables in a single layer on the other side of the baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the sweet potatoes are fork-tender, the asparagus is crisp-tender, and the salmon flakes easily with a fork. If the salmon cooks faster than the vegetables, remove the fillets from the baking sheet and keep them warm while the vegetables finish cooking.
To serve, place a portion of the roasted sweet potatoes and asparagus on each plate, and top with a blackened salmon fillet. Serve immediately.
Enjoy this flavorful and healthy blackened salmon over sweet potatoes and asparagus, perfect for a quick and delicious weeknight meal or an impressive dinner party dish.
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