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MAPLE SALMON WITH FALL HARVEST SWEET POTATO SHEET PAN DINNER

Print Recipe
Servings 4

Ingredients
  

Salmon

  • 4 filets wild caught salmon
  • 1/4 c maple
  • 2 Tablespoon balsamic vinegar
  • 1/4 C low sodium soy sauce
  • 1/8 teaspoon orange zest
  • 1 Tablespoon orange juice
  • 1 garlic clove zested

Fall Baked Sweet Potato

  • 3-4 small sweet potatoes cubed
  • 3 Tablespoons goat cheese
  • 3 Tablespoons of avocado oil or olive
  • 2 Tablespoons Roasted pumpkin seeds
  • Salt to taste
  • 1/2 teaspoon garlic powder

Instructions
 

  • Preheat oven to 400 degrees
  • Combine, maple, balsamic vinegar, soy sauce, orange zest, orange juice and zested garlic. Create a bowl out of aluminum foil and place you salmon inside with the skin up. Pour marinade over salmon and set aside to marinade. 
  • Chop sweet potato into small squares, drizzle with avocado oil and season with salt. Bake sweet potato for 15 minutes. 
  • Remove sweet potato from oven, add salmon fillets and flip them over so the skin is down and place the aluminum bowl next to the sweet potato. Sprinkle pumpkin seeds and garlic powder on sweet potato and bake for 10 minutes. Broil for an additional 2 -3 minutes. 
  • Remove from oven and add goat cheese to sweet potato. Serve on a bed of arugula or spinach.Optional, garnish with fresh thyme.