Grilled Salmon with Sweet Potato Wedges
A bright, satisfying weeknight dish featuring smoky grilled salmon and crispy, maple-kinked sweet potato wedges. The lemon-garlic glaze ties everything together for a balanced, protein-packed meal that's easy to pull together and full of flavor.
Ingredients
- 4 fillets Salmon fillets
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 lemon, extra for serving
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Fresh herbs for garnish (optional)
Instructions
- Preheat the grill to medium-high heat. If using a grill pan, heat on the stovetop over medium-high.
- Scrub the sweet potatoes well and cut them into even wedges. Toss with 1 tablespoon of olive oil and a pinch of salt. Massage in garlic, paprika, cumin, and a crack of pepper so every wedge gets flavor.
- Toss the salmon with 1 tablespoon olive oil, garlic, salt, and pepper. If you like a bright finish, squeeze a little lemon juice over the fillets.
- Grill the sweet potato wedges for about 12–15 minutes, turning halfway, until they’re golden and crisp on the edges.
- Grill the salmon for 4–5 minutes per side, depending on thickness, until it flakes easily with a fork. If you prefer your salmon well done, give it an extra minute per side.
- Drizzle a touch of lemon juice over the salmon just before serving and garnish with fresh herbs if you like.
- Serve the salmon alongside the crispy wedges for a complete, balanced plate.