sheetpan roasted fig balsamic salmon and sweet potato_______________________________A sweet and savory one pan dinner with an addicting fig reduction poured over tender, flaky salmon filets.
Ingredients
- 1 lb sweet potatoes, sliced into 1/2 inch rounds
- 4 4-6 oz filets salmon
- 2 tsp paprika
- 1/2 tsp dried oregano
- 1 tbsp lemon juice
- 1 tbsp honey
- 2 cloves garlic, minced
fig balsamic reduction
- 2 cups figs, halved
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1/2 cup balsamic vinegar
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Toss sweet potatoes with 1 tablespoon olive oil, and a pinch each of salt and pepper. Roast 15 minutes.
- While the sweet potatoes roast in their first round, prepare the fig sauce. Add 2 tablespoons olive oil to a large skillet heat over medium. Set figs cut side up evenly in the pan and drizzle with honey. Cook for 3 minutes, then flip and cook an additional 3-4 minutes until browned, juicy, and starting to caramelize.
- Toss figs with shallot, garlic, rosemary, and a pinch of salt and pepper. Cook 1-2 minutes until fragrant. Pour in balsamic vinegar and simmer until thickened, about 5 minutes. Remove pan from heat.
- In a small bowl, whisk together paprika, oregano, lemon juice, honey, and garlic cloves. Season salmon with salt and pepper, then rub with the spice blend.
- Remove sweet potatoes from oven and slide to one side of the baking sheet. Nestle salmon among the potatoes. Roast 10 minutes. Spoon fig sauce evenly over salmon and potatoes and cook an additional 2-3 minutes. Serve with roasted asparagus, broccoli, or another choice vegetable.