Baked Bourbon Salmon with Rosemary Sweet Potatoes

Preparation Instructions

PREPARE POTATOES: Preheat oven to 375 degrees Fahrenheit. In a large bowl, toss together sweet potatoes, lemon, garlic, walnuts, rosemary, olive oil, salt, and pepper. Place onto a sheet pan with sides and bake for 20 minutes, or until potatoes begin to soften.

AFTER POTATOES SOFTEN: Remove the potatoes from the oven. Remove fillets from pouches and place in a single layer, not touching, with flat side down, onto pan with potatoes.

PREPARE FISH: At this time, line another baking sheet with foil. Remove fillets from pouches and place in a single layer, not touching, with flat side down, onto prepared pan.

BAKE: Place the pan back in the oven for 15-18 minutes or until fish is opaque and cooked through and potatoes are tender and starting to brown.

TO SERVE: Divide the sweet potatoes among 4 plates and top each with a salmon fillet, a handful of arugula, and a sprinkle of Parmesan cheese.

Ingredients

• 4 Morey's Wild Salmon Sweet Bourbon fillets, thawed
• 2 medium sweet potatoes (about 1 pound), sliced into 1/4-inch-thick slices
• 1 lemon, sliced
• 4 cloves garlic, roughly chopped
• 1/2 cup walnuts, roughly chopped
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup fresh baby kale or arugula leaves