sheet pan shawarma salmon and sweet potatoes
Think it's safe to say that I'm a salmon ho.
Ingredients
- 2 large sweet potatoes, sliced into rounds
- 1 lb salmon
- 1/4 cup + 2 tbsp extra virgin olive oil
- 4 cloves garlic
- 2 lemons, one juiced and one sliced
- 2 tbsp honey
- 1 tbsp smoked paprika
- 2 tsp turmeric
- 1 tsp onion powder
- 1 tsp cumin
- 1 tbsp sesame seeds
- naan, for serving
lemony arugula
- 2 cups arugula
- 2 tsp sesame oil
- 2 tsp lemon juice
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Toss the sweet potatoes with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 15 minutes.
- Meanwhile, make the shawarma sauce. In a jar or bowl, shake or whisk the remaining 1/4 cup of olive oil with the lemon juice, honey, garlic cloves, smoked paprika, turmeric, cumin, and onion powder. Pat the salmon filets dry and place into a shallow dish. Pour the sauce over the salmon, rubbing evenly. Season with salt and pepper.
- Shift the sweet potatoes to one side of the pan. Add the salmon to the other. Arrange the lemon slices around the potatoes and fish. Sprinkle with the sesame seeds. Roast 10-15 minutes longer until the salmon is done to your preference.
- Toss the arugula with sesame oil, lemon juice, salt and pepper. Divide the salmon over plates with naan and sprinkle the arugula overtop. Serve!