This one-pan meal is the perfect balance of savory, buttery salmon and sweet, caramelized maple-cinnamon sweet potatoes. It’s easy, flavorful, and requires minimal cleanup—because we’re smart like that. The trick? Lining your sheet pan half with aluminum foil and half with parchment paper. The foil side keeps the syrupy sweet potatoes from turning into a sticky disaster, while the parchment side keeps the salmon from sticking.
Ingredients:
For the Salmon & Compound Butter
• 2 salmon fillets
• 1 stick (½ cup) unsalted butter, softened
• ½ cup scallions, finely chopped
• 2 garlic cloves, minced
• Zest of 1 lemon
• Juice of ½ lemon
• Salt & pepper, to taste
• Cooking spray (PAM or any neutral spray)
For the Maple Cinnamon Sweet Potatoes
• 4 medium sweet potatoes (or 2 large), peeled and diced into large chunks
• 3 tbsp unsalted butter, melted
• ¼ cup 100% maple syrup
• 1 tbsp cinnamon
• Salt & pepper, to taste
For the Spinach & Strawberry Salad
• 4 cups fresh spinach
• ½ cup strawberries, sliced
• ¼ cup goat cheese, crumbled
• Skinnygirl Raspberry Vinaigrette (or your favorite)
Instructions:
Prep Your Sheet Pan
Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil on one side and parchment paper on the other. Spray the parchment side with cooking spray to prevent sticking.
Make the Maple Cinnamon Sweet Potatoes
1. In a large bowl, toss the diced sweet potatoes with melted butter, maple syrup, cinnamon, salt, and pepper until evenly coated.
2. Spread them out on the aluminum foil side of the prepared sheet pan in an even layer.
Make the Lemon-Scallion Butter
1. In a small bowl, mix together the softened butter, chopped scallions, minced garlic, lemon zest, and lemon juice.
2. Stir until everything is well combined.
4. Prepare the Salmon
1. Place the salmon fillets skin-side down on the parchment-lined side of the sheet pan.
2. Season with salt and pepper.
3. Spread 2 tablespoons of the compound butter over each fillet, pressing it down slightly.
Bake Everything
Place the sheet pan in the oven and bake for 20–25 minutes, or until the sweet potatoes are tender and caramelized, and the salmon is flaky and cooked through.
Assemble the Salad
While the salmon and sweet potatoes bake, toss together the spinach, strawberries, goat cheese, and vinaigrette in a bowl.
Serve & Enjoy
Plate the salmon over the sweet potatoes, add a side of salad, and serve with a lemon wedge for an extra fresh finish.
The Trick to a Perfect Sheet Pan Meal
If you’ve ever tried roasting something sticky like maple-coated sweet potatoes, you know it can turn into a clean-up nightmare. That’s why this method is a game changer:
• Aluminum foil on one side for the sweet potatoes → No burnt sugar mess.
• Parchment paper on the other side for the salmon → No sticking, no tearing, just perfectly flaky fish.
One pan, no mess, and it all goes in the oven at the same time.
Why This Meal Works
• The salmon is buttery and flavorful. That lemon-scallion compound butter melts over the top, giving it the perfect balance of brightness and richness.
• The sweet potatoes are caramelized, soft, and spiced just right. Maple syrup + cinnamon = fall flavors that work all year long.
• The salad adds the perfect fresh contrast. Sweet strawberries, tangy goat cheese, and a light vinaigrette bring everything together.
Make It Your Own
• Swap the butter for olive oil if you’re dairy-free (but seriously, butter is magic).
• Add nuts to the salad for extra crunch.
• Use different fish—this works great with trout or cod too!
Final Thoughts: This dish is a little fancy, a little cozy, and a whole lot of delicious with minimal effort. Whether you’re cooking for a weeknight dinner or a date night that looks way more impressive than the effort required, this recipe is a keeper.
