Aji-Seasoned Salmon with Roasted Sweet Potatoes and Green Rice

Flaky salmon fillets seasoned with bold Peruvian-inspired spices, roasted alongside tender sweet potatoes, and served with a bright cilantro-lime rice. This dish combines vibrant flavors and satisfying textures for a memorable meal.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 5
• Cuisine: Peruvian
• Difficulty: Medium
• Cost: $5.86/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• roast
• healthy
• spicy
• savory
• fresh
• comfort food

Ingredients

• 1.5 pound salmon fillets (skin on or off)
• 3 sweet potatoes (medium, peeled and diced into 1-inch cubes)
• 3 tablespoon olive oil
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1.5 teaspoon kosher salt
• 0.75 teaspoon black pepper
• 2 limes
• 4 clove garlic (minced)
• 1.5 cup white rice (uncooked)
• 3 cup vegetable broth
• 0.5 cup fresh cilantro (chopped)

Instructions

1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of dried oregano, 1/2 teaspoon of chili powder, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread them in a single layer on one side of the prepared baking sheet. Roast for 15 minutes.
3. While the sweet potatoes roast, prepare the salmon. In a small bowl, combine the remaining 2 tablespoons of olive oil, the zest of one lime, 1 tablespoon of lime juice, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of dried oregano, 1/2 teaspoon of chili powder, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Mix well to create a marinade.
4. Pat the salmon fillets dry with a paper towel. Rub the spice mixture generously over both sides of each salmon fillet.
5. For the rice, heat 1/2 tablespoon of the remaining olive oil in a medium saucepan over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant. Add the uncooked white rice and stir for 2 minutes until lightly toasted.
6. Pour in the vegetable broth, add 1/2 teaspoon of kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
7. After the sweet potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Arrange the seasoned salmon fillets on the other side of the baking sheet, ensuring they are not crowded. Return to the oven and roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. Fluff the cooked rice with a fork. Stir in the remaining 1 tablespoon of lime juice, the zest of the second lime, and the 1/2 cup of chopped fresh cilantro.
9. Serve the Aji-Seasoned Salmon immediately with the roasted sweet potatoes and green rice. Garnish with extra fresh cilantro, if desired.

Notes

Leftovers store well in an airtight container for up to 3 days. Reheat gently in the microwave or oven until warmed through.

Nutrition (per serving)

• Calories: 552
• Protein: 34 g
• Carbohydrates: 44 g
• Fat: 23.4 g
• Fiber: 3.6 g
• Sodium: 500 mg
• Saturated Fat: 4.5 g
• Sugar: 6 g
• Cholesterol: 90 mg