Hickory Brown Sugar Sheet Pan Salmon & Sweet Potatoes

Name: Hickory Brown Sugar Sheet Pan Salmon & Sweet Potatoes
Prep time: 10 min
Cook time: 28 min
Yield: 6
Cuisine: American,
Ingredients: 1 1/2 pound salmon filet; 1/2 cup plus 2 tablespoons Hickory Brown Sugar; 3 cups sweet potatoes peeled and cut into 1-inch cubes; 1 small yellow onion cut into thin wedges; 1 tbsp olive oil; 1/2 tsp seasoned salt

There’s always room at the table for sheet pan dinners, especially when it’s this baked salmon recipe. Marinated with Lawry’s® Hickory Brown Sugar Marinade, salmon comes out of the oven tender, sweet and smoky, ready for your whole crew to enjoy with sw...

Ingredients

1 1/2 pound salmon filet
1/2 cup plus 2 tablespoons Lawry's® Hickory Brown Sugar Marinade
3 cups sweet potatoes, peeled and cut into 1-inch cubes
1 small yellow onion, cut into thin wedges
1 tablespoon olive oil
1/2 teaspoon Lawry's® Seasoned Salt

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 425°F. Place salmon in large resealable plastic bag; add 1/2 cup of the marinade. Refrigerate 15 minutes or longer for more flavor.
2 Meanwhile, toss sweet potatoes, onions and olive oil in bowl. Sprinkle with seasoned salt; toss to coat evenly. Arrange on one half of a large, foil-lined sheet pan sprayed with no stick cooking spray. Roast 10 minutes. Remove from oven.
3 Remove salmon from marinade; discard any remaining marinade. Place salmon on other side of sheet pan with sweet potatoes. Roast 15 to 18 minutes longer or until salmon flakes easily with fork and sweet potatoes are tender, basting salmon with fresh marinade during last 5 minutes of cooking.