Southwest Salmon with Sweet Potatoes

Smoky, zesty, and just a little sweet—this Southwest Salmon and Sweet Potatoes recipe checks all the boxes. Plus, since it’s all made on one pan, cleanup is a breeze, leaving you with more time to relax and enjoy your meal.

When you’re craving something bold and satisfying without all the work, this easy sheet pan salmon and sweet Potatoes is here to save the day. With just a handful of simple ingredients, like tender salmon, sweet potatoes, lime, and smoky spices, you’ll have a dish that tastes like you put way more effort into it.

The sweet potatoes roast to golden, caramelized perfection, while the salmon cooks up tender and flavorful with a zesty kick. It’s the perfect mix of sweet and smoky, and best of all, it’s ready in no time!

If you love Southwest flavors as much as I do, you have to try these Southwest Steak Bowls or this Southwest Chicken Rice Bowl!

What You Need to Make This Recipe

Here’s a short list of what you’ll need:

• Sweet potatoes: You can substitute with regular potatoes or even butternut squash if you prefer.
• Salmon: Atlantic salmon is a great choice for its flavor and tenderness, but any fresh salmon fillet or even trout can work!
• Lime: Fresh lime adds brightness, but if you’re in a pinch, lemon zest and juice can be a nice substitute.
• Southwest seasoning: I use a simple blend of smoked paprika, chili powder, garlic powder, and onion powder. This blend produces a smoky, slightly spicy flavor to the dish! You could also use your favorite store-bought southwest seasoning if you like.

Can I use frozen salmon?

Absolutely! Just make sure to thaw it completely before using it in this recipe.

Substitutions

Here are a few simple swaps you can make if you don’t have all of the ingredients:

• Smoked paprika: If you don’t have it, regular paprika or a pinch of liquid smoke can work in a pinch.
• Chili powder: If you want more spice, swap in some cayenne or red pepper flakes. For a milder version, use just a little ground cinnamon for warmth.
• Garlic powder: You can substitute with fresh garlic, but use less since it’s stronger.
• Onion powder: If you prefer fresh, a little finely chopped onion can do the trick—just be sure to cook it down so it’s soft and sweet.

Easy Steps to Making This Baked Salmon Recipe

Here’s a step-by-step look at how to make this recipe:

1. Prepare the Sweet Potatoes

Start by slicing the sweet potatoes thin. Toss them with a bit of oil and half of the spice mix, then spread them out on a baking sheet. Roast until they’re tender and slightly crisp.

Pro Tip: Make sure the sweet potatoes are in a single layer to get a nice, even roast!

2. Season the Salmon

While the potatoes are roasting, rub the salmon with olive oil or spray it with cooking spray. Press the spice rub onto each piece and top with a lime slice.

3. Roast the Salmon

Once the potatoes have cooked for a bit, place the salmon on the baking sheet and return it to the oven to bake. Let everything cook together until the salmon is flaky and cooked through.

Pro Tip: Keep an eye on the salmon towards the end so it doesn’t overcook! If needed, take it out and let it rest while the potatoes finish cooking.

Fun Ways to Use Leftovers

If you’re anything like me, you like to make leftovers a little more fun! Here are some ways to reuse leftovers:

• Bowls: Turn leftovers into a hearty bowl by layering rice or Cilantro Lime Quinoa with flaked salmon, sweet potatoes, avocado, Slow Cooker Black Beans, and a drizzle of lime juice.
• Tacos: Warm tortillas make the perfect base for salmon, diced sweet potatoes, Spicy Cabbage and Corn Slaw, Pickled Red Onions, a dollop of sour cream, and a squeeze of lime.
• Wraps: Roll up salmon, sweet potatoes, crisp greens, and a spread of hummus or Guacamole in a tortilla for an easy handheld meal.
• Salads: Toss sweet potatoes and salmon over fresh greens with cherry tomatoes, corn, and Creamy Cilantro Lime Sauce or Southwest Salad Dressing for a light, refreshing salad.

How can you tell if the roasted salmon is done?

You’ll know your salmon is done when it flakes easily with a fork. If you gently press it with a fork and the flesh separates into flakes, it’s ready! You can also check the internal temperature—it should reach about 145°F. If you like your salmon a little rarer, take it out a bit earlier, but always make sure it’s fully opaque on the inside.

How do I make sure everything is done cooking at the same time?

Great question! The key is to stagger when you put things in the oven. Start roasting your sweet potatoes first since they take longer to cook. Then, once they’re halfway done, add the salmon to the baking sheet. That way, everything finishes at the same time, and you’re not rushing around at the last minute.

What do I do if my fish is cooking faster than my potatoes?

If you notice your salmon cooking faster than the potatoes, you can simply take the salmon out and let it rest while the potatoes finish up. Just cover the salmon with foil to keep it warm. You could also lower the oven temperature slightly so that both the fish and potatoes cook more evenly together. No big deal—just a little kitchen adjustment!