Honey Mustard Glazed Salmon with Sweet Potato Wedges

This is an incredibly easy meal for two (and you can easily make it for
one as well) because everything goes on one pan (or two sheet pans if
you have a small oven like I do).

2 4-5 oz salmon fillets

4 tbsp honey mustard

2 tbsp veg oil

2 tsp soy sauce

1 tsp garlic powder

12-14 cherry tomatoes (optional)

2 medium sweet potatoes, washed (peeled if you wish, I like to leave the skins on)

2 tsp olive oil (to coat)

salt and pepper (to taste)

Optional garlic/onion dipping sauce for wedges:

1/4 cup plain yogurt

1/4 cup reduced fat sour cream

1 tbsp garlic powder

1 tsp onion powder

1/2 tsp paprika

First prepare the honey mustard glaze: In a small bowl, add the vegetable oil first, THEN the honey mustard (the oil will help the honey mustard slide right off the tbsp, so no scraping with your fingers), then the soy sauce, garlic powder and salt and pepper. Keep in mind soy sauce has a lot of salt in it, so either use low-sodium soy, or just add a pinch or two of pepper.

Preheat the oven to 350 F.

Put your cleaned fillets skin side down on a large sheet of tin foil. Spread the glaze all over the salmon, even underneath. Now cut the cherry tomatoes in halves and put them cut side down on the sides of the salmon and on top. This is optional, but I really love tomatoes and salmon together. Now you want to fold the tin foil up over the salmon and roll it down, pinching it to make it like a little pouch. Fold and pinch up the sides as well so none of that glaze leaks out during baking. This is a similar process to making a baked potato. Just make sure it's not a super-tight pouch, you don't want to squish the salmon or the tomatoes.

Now cut your sweet potatoes lengthwise, then cut those pieces into halves on an angle so you have nice wedges. Cover your sheet pans with tin foil (for easy clean up) and drizzle one with olive oil. Add the sweet potato wedges to the one with olive oil, coat evenly and toss with salt and pepper. Spread evenly over the pan and pop in the oven.

Put the salmon pouches on the other sheet pan and pop in the oven for 30-35 minutes, or to desired doneness. Sweet potatoes should cook in the same amount of time.

In the meantime, make the dip for the sweet potato wedges. Combine the yogurt, sour cream, garlic, onion powder, and paprika and mix well. Add salt and pepper to taste. 

Now if you have a big oven, you can easily make this all on one pan. I've done it before – all you do is put tin foil down on a sheet pan, toss the sweet potatoes around with the olive oil, salt and pepper, then make an opening in the center of the pan for the two salmon pouches. Voila – everything in the oven and on one pan.  Super!!

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