Salmon with Sweet Potatoes, Asparagus, and Yogurt Sauce for Two
By Lawman JohnsonPublished on June 21, 2022
Time
1 hour
Yield
Serves 2
Ingredients
Yogurt Sauce
½ cup plain whole-milk yogurt 2 teaspoons lemon juice ½ teaspoon ground cumin ¼ teaspoon sugar ¼ teaspoon table salt 1 tablespoon chopped fresh cilantroSalmon and Vegetables
12 ounces sweet potatoes, unpeeled, cut into 1-inch wedges4 teaspoons extra-virgin olive oil, divided¾ teaspoon plus ⅛ teaspoon table salt, divided¾ teaspoon pepper, divided½ teaspoon ground cumin 1 pound asparagus, trimmed2 (6- to 8-ounce) skinless center-cut salmon fillets, 1 to 1½ inches thick2 tablespoons harissaBefore You Begin
Do not use pencil-thin asparagus spears here; they will overcook.
Instructions
- Whisk yogurt, lemon juice, cumin, sugar, and salt in bowl until thoroughly combined. Stir in cilantro. Refrigerate until ready to serve.
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes, 1 tablespoon oil, ¼ teaspoon salt, ¼ teaspoon pepper, and cumin together in large bowl. Arrange potatoes skin side down in single layer on half of rimmed baking sheet. Roast until potatoes begin to soften, about 25 minutes.
- Meanwhile, toss asparagus with remaining 1 teaspoon oil and ⅛ teaspoon salt in now-empty bowl. Pat salmon dry with paper towels. Sprinkle salmon with remaining ½ teaspoon salt and remaining ½ teaspoon pepper.
- Remove sheet from oven. Place salmon fillets skinned side down on empty side of sheet, spaced evenly apart. Brush tops of fillets with harissa. Arrange asparagus in middle of sheet between salmon and potatoes. Roast until centers of fillets register 125 degrees (for medium-rare), 8 to 10 minutes.
- Serve salmon, sweet potatoes, and asparagus with yogurt sauce.
for the yogurt sauce
for the salmon and vegetables
Time
1 hourYield
Serves 2Ingredients
Yogurt Sauce
Salmon and Vegetables
Ingredients
Yogurt Sauce
Salmon and Vegetables
Ingredients
Yogurt Sauce
Salmon and Vegetables
Why This Recipe Works
We wanted an impressive weeknight-friendly meal for two that would be quick to prepare; easy to clean up; and, as a bonus, light, fresh, and healthful. To make this happen, we staggered the cooking of this dish so that everything would be done within 1 hour (the potatoes take longer than the salmon and asparagus to cook). Sweet potatoes, tossed in oil and seasoned with fragrant cumin, salt, and pepper, hit the baking sheet first for a head start. Then, we added well-seasoned asparagus and salmon brushed with harissa—a spicy, aromatic chile paste used throughout North Africa and parts of the Middle East, providing deep flavor and a kick of garlicky heat—to finish cooking simultaneously. A sauce of yogurt, lemon juice, cumin, a little sugar, salt, and some fresh cilantro provided some welcome cooling to balance out the salmon's heat and tied the dish together. With this simple recipe on hand, perfectly cooked fish and tender roasted vegetables for two are just one pan away.
Before You Begin
Do not use pencil-thin asparagus spears here; they will overcook.
Instructions
- Whisk yogurt, lemon juice, cumin, sugar, and salt in bowl until thoroughly combined. Stir in cilantro. Refrigerate until ready to serve.
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes, 1 tablespoon oil, ¼ teaspoon salt, ¼ teaspoon pepper, and cumin together in large bowl. Arrange potatoes skin side down in single layer on half of rimmed baking sheet. Roast until potatoes begin to soften, about 25 minutes.
- Meanwhile, toss asparagus with remaining 1 teaspoon oil and ⅛ teaspoon salt in now-empty bowl. Pat salmon dry with paper towels. Sprinkle salmon with remaining ½ teaspoon salt and remaining ½ teaspoon pepper.
- Remove sheet from oven. Place salmon fillets skinned side down on empty side of sheet, spaced evenly apart. Brush tops of fillets with harissa. Arrange asparagus in middle of sheet between salmon and potatoes. Roast until centers of fillets register 125 degrees (for medium-rare), 8 to 10 minutes.
- Serve salmon, sweet potatoes, and asparagus with yogurt sauce.
for the yogurt sauce
for the salmon and vegetables
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