Baked Bourbon Salmon
WITH ROSEMARY SWEET POTATOES
Just-browned sweet potatoes with the added crunch of walnuts are served alongside our sweet and tangy Wild Salmon Sweet Bourbon to create the perfect blend of delicious simplicity in this recipe.
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.
- 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
Additional Product Options
You can also use:
Wild Salmon Lemon Herb
Bourbon Old Fashioned
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