Baked Sesame Lime Salmon with Roasted Sweet Potatoes!

🥗 Baked Sesame Lime Salmon with Roasted Sweet Potatoes

Ingredients

For the Salmon:

• 2 salmon fillets (about 6 oz each)

• 1 tablespoon olive oil or sesame oil

• 1 tablespoon soy sauce or coconut aminos

• 1 tablespoon fresh lime juice

• 1 teaspoon honey or maple syrup

• 1 clove garlic, minced

• 1 teaspoon grated fresh ginger (optional)

• 1 teaspoon sesame seeds (black or white, for garnish)

• Salt and pepper to taste

For the Roasted Potatoes:

• 2 medium sweet potatoes (or regular potatoes), cut into cubes

• 1 ½ tablespoons olive oil

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• Salt and pepper to taste

For the Bowl:

• 1 avocado, sliced

• 1 cup cooked rice, quinoa, or cauliflower rice

• 1 teaspoon sesame seeds for topping

• Fresh lime wedges

• Optional: chopped cilantro or green onions

🔪 Instructions

1. Preheat Oven

   • Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Roast the Sweet Potatoes

   • Toss cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper.

   • Spread on half of the baking sheet and roast for 20 minutes.

3. Prepare the Salmon

   • In a small bowl, whisk together olive oil (or sesame oil), soy sauce, lime juice, honey, garlic, and ginger.

   • Place salmon fillets skin-side down on the other half of the baking sheet. Brush the glaze over the top.

   • Sprinkle sesame seeds, salt, and pepper.

4. Bake Everything

   • Return to the oven and bake for 12–15 minutes, or until the salmon is flaky and the potatoes are golden.

5. Assemble the Bowl

   • Add a serving of rice or quinoa to a bowl.

   • Top with roasted potatoes, salmon, and sliced avocado.

   • Sprinkle sesame seeds and drizzle with extra lime juice.

   • Garnish with cilantro or green onions if desired.

🍋 Tips & Variations

• Crispier Salmon → Broil the fillets for 1–2 minutes after baking.

• Low-Carb Option → Replace rice with cauliflower rice.

• Extra Sauce → Double the sesame-lime glaze and drizzle some over the finished bowl.

• Add Veggies → Roast broccoli or bell peppers alongside potatoes for color and fiber.

❓Q&A

Q: Can I use frozen salmon?
A: Yes! Just thaw it completely and pat dry before marinating.

Q: How do I store leftovers?
A: Store in airtight containers in the fridge for up to 3 days. Reheat gently to avoid overcooking the salmon.

Q: What can I use instead of sweet potatoes?
A: Regular potatoes, carrots, or even roasted cauliflower work great.

Q: Can I make this on the stovetop?
A: Definitely! Pan-sear the salmon 3–4 minutes per side and roast the potatoes separately in the oven.