Spicy Cumin-Rubbed Salmon with Roasted Root Vegetables

Flavorful salmon fillets are generously seasoned with a bold cumin rub and roasted alongside tender sweet potatoes, bell peppers, and red onion, creating a complete and satisfying meal.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 5
• Cuisine: Latin
• Difficulty: Easy
• Cost: $5.55/serving

Dietary

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

Tags

• sheet pan
• roast
• quick
• healthy
• spicy
• savory

Ingredients

• 1.5 pound salmon fillets (skin on or off)
• 3 tablespoon olive oil
• 1.5 teaspoon ground cumin
• 1.5 teaspoon chili powder
• 1.5 teaspoon paprika
• 1 teaspoon garlic powder
• 0.75 teaspoon salt (divided)
• 0.5 teaspoon black pepper (divided)
• 2 pound sweet potatoes (peeled and cut into 1-inch cubes)
• 1 red bell pepper (large, cored, seeded, and sliced into strips)
• 1 red onion (medium, peeled and cut into wedges)
• 0.75 cup fresh cilantro (chopped, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the cubed sweet potatoes, red bell pepper strips, and red onion wedges with 2 tablespoons of olive oil. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, ensuring the vegetables are evenly coated.
3. Spread the seasoned vegetables in a single layer on one half of the prepared baking sheet. Roast for 15 minutes.
4. While the vegetables are roasting, prepare the salmon. In a small bowl, combine the ground cumin, chili powder, paprika, garlic powder, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper to create the spice rub.
5. Pat the salmon fillets dry with paper towels. Rub the spice mixture evenly over both sides of each salmon fillet.
6. After 15 minutes of roasting the vegetables, remove the baking sheet from the oven. Gently push the vegetables to one side, then place the seasoned salmon fillets on the empty half of the baking sheet. Drizzle the salmon lightly with the remaining 1 tablespoon of olive oil.
7. Return the baking sheet to the oven and continue to roast for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.
8. Remove from the oven and garnish with fresh cilantro, if desired. Serve immediately, dividing the salmon and roasted vegetables evenly among 5 plates.

Notes

Salmon is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated. The vegetables can be reheated in a skillet or oven for best texture.

Nutrition (per serving)

• Calories: 450
• Protein: 54 g
• Carbohydrates: 83 g
• Fat: 20 g
• Fiber: 2.4 g
• Sodium: 550 mg
• Saturated Fat: 3.5 g
• Sugar: 4.8 g
• Cholesterol: 48 mg