Crispy Salmon Stuffed Sweet Potatoes
A delightful combination of crispy salmon and tender sweet potatoes, perfect for a quick and healthy dinner.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Skillet
- 1 fork
Ingredients
Main Ingredients
- 4 medium sweet potatoes
- 2 salmon fillets skin-on
- 2 tbsp olive oil
- 1 lemon juiced
- Salt and pepper to taste
- 2 cloves garlic minced
- 2 tbsp fresh dill chopped
Instructions
Preparation
- Preheat oven to 425°F. Scrub sweet potatoes clean, pierce with a fork, rub with olive oil, and sprinkle with salt. Place on a baking sheet and bake for 45-60 minutes until tender.
- Heat a skillet over medium-high heat with olive oil. Season salmon with salt and pepper. Cook skin-side down for 4-5 minutes, then flip and cook until done.
- Cut open baked sweet potatoes, fluff insides with a fork, drizzle with lemon juice, and top with salmon. Garnish with fresh dill.
Serving
- Serve immediately while hot. Pair with a side salad or steamed vegetables for a complete meal.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm.
Notes
Pro Tips: For maximum crispiness, ensure the salmon skin is completely dry before cooking. Ingredient Substitutions: Use trout or halibut as alternatives to salmon. How to Serve: Best served hot with a side of greens. Storage & Freshness: Store in the fridge and consume within 3 days. Make-Ahead Tips: Bake sweet potatoes ahead and reheat when ready to serve.