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Curried Salmon and Roasted Sweet Potatoes

With rich flavors from nutritious ingredients, this amazing dish is perfect for a nice dinner any day of the week.
Course: Dinner
Cuisine: Universal
Keyword: dairy-free, Gluten-Free, High Protein, Kid-Friendly, Low-Carb, Seafood
Servings: 4 people
Calories: 353kcal
Author: Chef Nichole


For the Sweet Potatoes

  • 2 sweet potatoes large, peeled and cut into 1 inch cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon dried thyme leaves not ground thyme

For the Salmon

  • 1 teaspoon curry powder
  • 1 teaspoon honey
  • 1/2 teaspoon lime zest
  • 1 teaspoon olive oil
  • pinch of crushed red pepper flakes
  • 16 ounces salmon filets (4 filets)


For the Potatoes

  • Preheat the oven to 400 degrees.
  • In a large bowl, toss together the potatoes, oil, salt, and thyme until the potatoes are coated in all ingredients. Spread the potatoes in an even layer on the baking sheet and bake for about 20 minutes or until soft, stirring the potatoes about halfway through.

For the Salmon

  • While the potatoes are cooking, line a baking sheet with foil and spray with nonstick spray. Keep the oven set to 400 degrees.
  • In a small bowl, combine all the ingredients except the salmon, and mix well. Lay the salmon skin-side down on the baking sheet and brush the curry mixture over top. Let sit for about 5 minutes and then bake the salmon for 10 to 15 or until the fish is flaky and firm. Serve with potatoes on the side.


Serving: 0.5cup potatoes with 1 salmon filet | Calories: 353kcal | Carbohydrates: 18g | Protein: 25g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 347mg | Fiber: 3g | Sugar: 5g |
SmartPoints (Freestyle): 10