A Shabbat Recipe: Oven-Baked Salmon With Sweet Potato

Looking for an elegant yet effortless fish dish for your Shabbat table?

This oven-baked salmon is infused with fresh herbs, lemon, and garlic, then roasted alongside golden sweet potatoes for a complete meal that's both beautiful and full of flavor. The salmon stays tender and juicy, while the sweet potatoes absorb the aromas of rosemary and thyme, making this a dish guests will ask for again and again.

Ingredients

For the Salmon

4 salmon fillets

8 thin lemon slices

4 sprigs rosemary

2 sprigs thyme

3 garlic cloves, crushed

1 carrot, peeled into ribbons

Juice of 1 lemon

1 tsp salt

1 tsp black pepper

1/4 cup olive oil

For the Sweet Potatoes

1 large sweet potato, peeled and cubed

5 tbsp olive oil

2 garlic cloves, crushed

1 sprig rosemary

1 sprig thyme

1 tsp fish seasoning

Salt and black pepper, to taste

Directions

Preheat the oven to 400°F (200°C).

Place the sweet potato cubes in a large bowl. Add the olive oil, garlic, rosemary, thyme, fish seasoning, salt, and pepper, and toss until evenly coated.

Spread the sweet potatoes on a parchment-lined baking sheet, covering about three-quarters of the pan. Roast for 20 minutes.

Meanwhile, drizzle the salmon fillets with lemon juice and let them sit for a few minutes.

In a small bowl, combine the olive oil, crushed garlic, salt, and pepper. Rub the mixture over the salmon fillets.

Cut four large pieces of aluminum foil. Arrange a layer of carrot ribbons in the center of each piece and lightly season with olive oil, salt, and pepper.

Place a salmon fillet on top of the carrots. Add a sprig of rosemary, a small sprig of thyme, and two lemon slices to each fillet.

Wrap the foil tightly around the salmon to create sealed packets.

After the sweet potatoes have roasted for 20 minutes, place the salmon packets on the remaining space in the baking sheet.

Bake for 15 minutes.

Open the foil packets slightly, switch the oven to broil, and cook for an additional 5 minutes, until the tops are lightly golden.

Serve immediately alongside the roasted sweet potatoes for a delicious and elegant Shabbat meal.