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
Prep Time
10 min
Cook Time
40 min
Serving Size
4
Additional Product Options
You can also use:
Wild Salmon Lemon Herb
Drink Pairings
Chianti
Bourbon Old Fashioned
Farmhouse
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