Ponzu Roasted Salmon for Two

feel good food plan healthyish sweet potato salmon ginger garlic lime juice soy sauce honey sesame oil celery asian pear green onion scallion sesame seed

Chris Morocco

2 servings

Source

Ingredients

2 small sweet potatoes, halved lengthwise

4 tablespoons extra-virgin olive oil, divided

Kosher salt

1 12-ounce skin-on salmon fillet

1 1-inch piece ginger, peeled, crushed

1 small garlic clove, lightly crushed

3 tablespoons fresh lime juice

1 tablespoon tamari or soy sauce

½ teaspoon honey

¼ teaspoon toasted sesame oil

2 celery stalks, thinly sliced on a bias

1 small Asian pear, cut on an angle into chunky pieces

Sliced scallions and toasted sesame seeds (for serving)

Method

Preheat oven to 325°. Coat potatoes with 1 Tbsp. olive oil on a rimmed baking sheet; season with salt. Arrange potatoes cut side down and roast until tender, 30–40 minutes.

When potatoes are halfway done, coat salmon with 1 Tbsp. olive oil on another rimmed baking sheet; season with salt. Roast salmon until just opaque in the center, 16–18 minutes.

Meanwhile, mix ginger, garlic, lime juice, tamari, honey, sesame oil, and remaining 2 Tbsp. olive oil in a small bowl; season with salt.

Break potatoes and salmon into large pieces. Divide potatoes, salmon, celery, and pear among plates. Drizzle with ponzu dressing, then top with scallions and sesame seeds.