Oven-Roasted Salmon with Sweet Potatoes, Onion Bed, and Lime

Fish and vegetables

• 4 pieces salmon fillets, 150–180 g each, preferably skin-on
• 2 medium sweet potatoes
• 2 large red onions

Dressing

• 3.5 tbsp olive oil
• 1.5 limes lime zest, zested
• 1.5 limes lime juice, juiced
• 0.5 tsp honey(optional)
• 0.5 small garlic clove, finely grated
• to taste salt
• to taste freshly ground black pepper

Prepare the sweet potatoes

1. 1

   Heat oven to 200 °C (180 °C fan).

   200 °C (180 °C fan)oven
2. 2

   Peel the sweet potatoes and slice them into 1 cm rounds.
3. 3

   Place them in salted boiling water and cook 5–6 minutes until just starting to soften but still firm.

   6mboilingpot
4. 4

   Drain well and allow them to steam dry.

   Allow the sweet potatoes to steam dry after boiling so they roast rather than steam.

Start roasting the sweet potatoes

1. 5

   Toss the drained sweet potato slices with 2 tbsp 3.5 tbsp olive oil and a pinch of salt.
2. 6

   Spread them on a baking tray and roast 10 minutes before adding the fish. This allows them to caramelise slightly instead of remaining soft.

   10m200 °Cbaking tray

   Tip: This pre-roasting step is key — it gives the sweet potatoes golden edges.

Prepare the onion bed and arrange the tray

1. 7

   Slice the red onions into thin half-moons.
2. 8

   Spread them generously over the tray so they form a thick, even layer. Drizzle lightly with olive oil and season with salt.

   Tip: The onions soften and caramelise while protecting the salmon from direct heat.

3. 9

   Place the salmon fillets on top of the onion bed. Arrange the sweet potato slices between and around the fish.

Dress and roast

1. 10

   In a small bowl mix the remaining olive oil, lime zest, lime juice, 0.5 tsp honey, garlic, salt, and black pepper. Spoon or brush this mixture over the salmon and potatoes.

   small bowl

   Tip: A small amount of honey in the dressing enhances the natural sweetness of the potatoes.

2. 11

   Bake 12–15 minutes, depending on thickness of the salmon. The salmon should be opaque on the outside and juicy in the centre, while the sweet potatoes develop golden edges.

   15m200 °Coven

Rest and serve

1. 12

   Remove the tray from the oven and let the salmon rest for 2 minutes before serving.

   2m
2. 13

   Serve with the roasted onions and sweet potatoes from the tray.

   Tip: Finish with a little extra lime zest and a pinch of flaky salt just before serving for a brighter flavour.