Crispy Salmon with Maple-Roasted Sweet Potato and Charred Scallions
Ingredients
- 4 fillets (about 6 oz each)salmon fillets (skin-on)
- 2 mediumsweet potato
- 1 bunchscallions
- 3 tablespoonolive oil
- 2 tablespoonmaple syrup
- 1 tablespoonDijon mustard
- 2 clovesgarlic
- ·kosher salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Cube 2 medium sweet potatoes into 3/4-inch pieces.
- 02
Mince 2 cloves garlic.
- 03
Trim scallions, leaving white and light green parts intact.
Method
- 01
Preheat oven to 425°F.
- 02
Toss the cubed sweet potatoes with 1 1/2 tablespoons olive oil, 1 tablespoon maple syrup, salt, and pepper. Spread on a baking sheet and roast for 15 minutes.
- 03
Pat salmon fillets dry. Arrange skin-side down on a separate baking sheet. Brush with remaining 1 1/2 tablespoons olive oil and season with salt and pepper.
- 04
Whisk together remaining 1 tablespoon maple syrup, Dijon mustard, and minced garlic. Brush mixture over salmon.
- 05
After sweet potatoes have roasted 15 minutes, add the salmon sheet to the oven. Bake both together for 12–14 minutes until salmon is opaque at the thickest point and skin is crisp.
- 06
In the last 2 minutes, toss scallions with a pinch of salt and place on the oven rack to char lightly.
- 07
Plate salmon skin-side up, surrounded by roasted sweet potatoes and charred scallions. Drizzle any pan juices over top. Sprinkle with red pepper flakes if desired.
Spice Tips
Red pepper flakes add a gentle warmth here, but you can boost heat with smoked paprika (1/2 teaspoon) mixed into the maple-mustard glaze, or serve with sriracha or hot sauce on the side. A squeeze of fresh lemon or a pinch of cayenne at the table sharpens the whole plate.
Salmon skin crisps best when the fillets are patted very dry before oil is applied. If you prefer it skinless, bake for 1–2 minutes longer. Leftovers keep refrigerated for 2 days and reheat gently in a 300°F oven.