One-Pan Paprika Salmon with Sweet Potatoes & Dill-Yogurt Sauce
This vibrant, all-in-one meal delivers a stunning presentation with minimal cleanup. A savory paprika rub and a cooling dill-yogurt sauce create a balanced, Mediterranean-inspired flavor that's both nourishing and simple to prepare.
Servings 6
Calories 522kcal
Equipment
- Extra-large, heavy-duty baking pan
- 2 medium mixing bowls
- 1 Small bowl
- Whisk
- Chef's knife
- Cutting board
Ingredients
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt divided
- ¾ teaspoon smoked paprika
- ¼ teaspoon ground black pepper divided
- ⅛ teaspoon cayenne pepper optional
- 6 skinless salmon fillets about 6 oz / 170 g each, patted dry
- 3 large sweet potatoes about 2 lbs / 900 g, peeled and cut into ¾-inch dice
- 1 large broccoli crown about 1 ½ lbs / 680 g, cut into bite-sized florets
- ¼ cup 60 ml avocado oil
- ¼ cup 60 ml low-sodium vegetable broth
- ⅔ cup 150 g plain low-fat Greek yogurt
- 1 lemon zested and juiced
- ½ cup finely chopped fresh dill
- ¼ cup finely chopped fresh chives
- ⅓ cup 50 g crumbled goat cheese, for garnish
Instructions
- Oven & Spice Prep : Position a rack in the center of your oven and preheat to 400°F (200°C). In a small bowl, whisk together the onion powder, garlic powder, smoked paprika, ½ teaspoon of salt, ⅛ teaspoon of black pepper, and the optional cayenne pepper.
- Season the Vegetables : In a large mixing bowl, combine the diced sweet potatoes and broccoli florets. Drizzle with the avocado oil and pour over the vegetable broth, which helps the vegetables steam and soften. Sprinkle with the remaining ½ teaspoon of salt and ⅛ teaspoon of black pepper. Toss everything thoroughly to ensure an even coating.
- First Roast : Spread the seasoned vegetables in a single, even layer on the extra-large baking pan. Transfer to the preheated oven and roast for 20 minutes, stirring once halfway through, until the sweet potatoes begin to get tender.
- Prepare Salmon & Sauce : While the vegetables are roasting, prepare the salmon. Rub each fillet on all sides with the prepared spice mixture. In a separate medium bowl, create the sauce by whisking together the Greek yogurt, lemon zest, lemon juice, fresh dill, and chives until smooth.
- Combine and Finish Roasting : Remove the baking pan from the oven. Carefully clear six spaces among the vegetables and arrange the salmon fillets on the pan. Return the pan to the oven and roast for an additional 10-12 minutes. The dish is ready when the vegetables are fully tender and the salmon's internal temperature reaches 145°F (63°C) at its thickest point.
- Garnish and Serve : Divide the roasted vegetables and salmon fillets among six plates. Drizzle generously with the dill-yogurt sauce and sprinkle with the crumbled goat cheese. Serve immediately.
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce is best stored separately.
Ingredient Swaps: Asparagus spears or Brussels sprouts can be used in place of broccoli; adjust roasting time as needed. For the fish, arctic char or cod are excellent alternatives to salmon.
Pro Tip: For easier cleanup, you can line your baking pan with parchment paper before adding the vegetables. Ensure the parchment does not overhang the sides where it could touch the heating elements.
🍽️ Nutrition (Per Serving, Approx.)
Serving Size: 1 salmon fillet, 1 ½ cups vegetables, ~2 tbsp sauce- Calories: 522
- Total Fat: 27 g
- Saturated Fat: 6.2 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 7.1 g
- Monounsaturated Fat: 11.5 g
- Cholesterol: 124 mg
- Sodium: 585 mg
- Total Carbohydrate: 29 g
- Dietary Fiber: 7.5 g
- Total Sugars: 9.2 g
- Includes: 0 g Added Sugars
- Net Carbohydrates: 21.5 g
- Protein: 42 g
- Vitamin D: 16.2 mcg (81% DV)
- Calcium: 170 mg (13% DV)
- Iron: 2.8 mg (16% DV)
- Potassium: 1425 mg (30% DV)
- Vitamin C: 91 mg (101% DV)