Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 salmon fillets (6 oz / 170 g each), skin-on or skinless
- 2 tbsp olive oil, divided
- 1 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- Zest of 1 lemon + 2 tbsp lemon juice, divided
- 2 lb (900 g) sweet potatoes, cut into wedges
- 1 cup (240 g) plain Greek yogurt (2% or whole)
- 1 small garlic clove, finely grated
- 1 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
- 4 cups (120 g) arugula
- 1 medium cucumber, thinly sliced
Do This
- 1) Heat oven to 425°F (220°C). Line 2 sheet pans.
- 2) Toss sweet potato wedges with 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper; roast 16 minutes.
- 3) Mix sauce: Greek yogurt, 1 tbsp lemon juice, dill, parsley, grated garlic, pinch salt/pepper; thin with 1–2 tbsp water if needed.
- 4) Rub salmon with 1/2 tbsp olive oil, smoked paprika, garlic powder, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper.
- 5) Flip sweet potatoes; add salmon to second pan. Roast sweet potatoes 12–14 minutes more; roast salmon 10–14 minutes (to 125–130°F / 52–54°C).
- 6) Toss arugula + cucumber with 1 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt.
- 7) Serve salmon with a generous spoonful of herby yogurt sauce, sweet potato wedges, and the salad.
Why You’ll Love This Recipe
- Big flavor, simple method: smoky paprika, garlic, and lemon zest make the salmon taste restaurant-level with minimal work.
- Everything feels fresh: cool dill-parsley yogurt sauce and a crisp arugula-cucumber salad balance the warm roasted components.
- Weeknight-friendly: mostly hands-off oven time; the sauce and salad come together while things roast.
- Great textures: flaky salmon, creamy sauce, crispy-edged sweet potato wedges, and peppery greens.
Grocery List
- Produce: 2 lb (900 g) sweet potatoes, 1 lemon, 1 small garlic clove (plus extra optional), fresh dill, fresh parsley, 4 cups (120 g) arugula, 1 medium cucumber
- Dairy: plain Greek yogurt (2% or whole)
- Seafood: 4 salmon fillets (6 oz / 170 g each)
- Pantry: olive oil, smoked paprika, garlic powder, kosher salt, black pepper
Full Ingredients
Paprika-Garlic Lemon Salmon
- 4 salmon fillets (6 oz / 170 g each), preferably center-cut
- 1/2 tbsp olive oil (about 1 1/2 tsp)
- 1 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Zest of 1 lemon (about 1–2 tsp, finely grated)
Dill-Parsley Greek Yogurt Sauce
- 1 cup (240 g) plain Greek yogurt (2% or whole)
- 1 small garlic clove, finely grated or mashed to a paste
- 1 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice (from the zested lemon)
- 1 tbsp olive oil
- 1/4 tsp kosher salt, plus more to taste
- 1/8 tsp black pepper, plus more to taste
- 1–2 tbsp cold water, as needed to thin to a spoonable sauce
Crispy Roasted Sweet Potato Wedges
- 2 lb (900 g) sweet potatoes (about 2 large), scrubbed and cut into 1/2-inch (1.25 cm) wedges
- 1 1/2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Optional: 1/4 tsp smoked paprika (for extra color and cohesion with the salmon)
Arugula-Cucumber Salad
- 4 cups (120 g) arugula
- 1 medium cucumber, halved lengthwise and thinly sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp kosher salt (start with 1/8 tsp and add more to taste)
- Optional: extra black pepper to taste
Step-by-Step Instructions
Step 1: Heat the oven and set up your pans
Preheat the oven to 425°F (220°C). Line two sheet pans with parchment paper (or foil) for easy cleanup. Using two pans prevents crowding and helps everything roast instead of steaming.
If your oven runs hot, place racks in the upper-middle and lower-middle positions so the sweet potatoes and salmon cook evenly.
Step 2: Start the sweet potatoes
On the first sheet pan, toss the sweet potato wedges with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and (if using) 1/4 tsp smoked paprika.
Spread into a single layer with a little space between pieces. Roast for 16 minutes at 425°F (220°C).
Step 3: Stir together the herby yogurt sauce
While the sweet potatoes roast, make the sauce. In a small bowl, combine:
1 cup Greek yogurt, grated garlic, dill, parsley, 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper.
Stir until smooth. If you want it more drizzle-able, mix in 1–2 tbsp cold water, a little at a time, until it’s thick but spoonable. Taste and adjust salt and lemon if needed.
Step 4: Season the salmon
Pat the salmon dry with paper towels (this helps the seasoning adhere and improves browning). Place salmon on the second sheet pan.
Rub each fillet with 1/2 tbsp olive oil total (about 1 1/2 tsp), then sprinkle evenly with 1 1/2 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, and the lemon zest. Gently press the spices into the surface.
Step 5: Flip the wedges, then roast the salmon and finish the sweet potatoes
After the sweet potatoes have roasted for 16 minutes, remove the pan and flip the wedges with a spatula (this is key for crispy edges). Return them to the oven.
At the same time, slide the salmon pan into the oven. Roast salmon for 10–14 minutes, depending on thickness, until it flakes easily and reaches an internal temperature of:
- 125°F (52°C) for medium (very moist)
- 130°F (54°C) for medium-well
- 135°F (57°C) for well-done but still tender
Continue roasting the sweet potatoes for 12–14 minutes more (total sweet potato time: 28–30 minutes) until browned and crisp at the edges.
Step 6: Toss the arugula-cucumber salad right before serving
In a salad bowl, combine 4 cups arugula and sliced cucumber. Drizzle with 1 tbsp olive oil and 1 tbsp lemon juice, then sprinkle with salt (start with about 1/8 tsp and add more to taste). Toss gently.
Keep the salad simple and lightly dressed so it stays crisp next to the warm salmon and sweet potatoes.
Step 7: Plate and serve
Plate each serving with a salmon fillet, a handful of roasted sweet potato wedges, and a portion of salad. Spoon (or drizzle) the herby yogurt sauce over the salmon, and serve extra sauce on the side for dipping sweet potatoes.
Pro Tips
- Dry the salmon well: moisture is the enemy of browning. A quick pat-down makes a noticeable difference.
- Don’t crowd the sweet potatoes: if they’re piled up, they’ll steam and go soft. Use a second pan if needed.
- Use a thermometer for perfect salmon: pull it around 125–130°F (52–54°C) for juicy flakes.
- Make the sauce early: it tastes even better after 10–15 minutes as the garlic and herbs meld.
- Thin the sauce to your liking: keep it thick for dolloping, or add water for a drizzle that coats the salmon.
Variations
- Spicy salmon: add 1/4 tsp cayenne to the salmon rub, or finish with a few drops of hot sauce stirred into the yogurt.
- Different greens: swap arugula for baby spinach or mixed spring greens; add thinly sliced red onion if you like bite.
- Alternate veggie: trade half the sweet potatoes for carrots or red onion wedges; roast the same way at 425°F (220°C).
Storage & Make-Ahead
Refrigerate: Store salmon, sweet potatoes, sauce, and salad separately in airtight containers for up to 3 days. (The salad is best fresh; if already dressed, it will wilt.)
Reheat: Warm sweet potatoes in a 425°F (220°C) oven for 6–8 minutes to re-crisp. Reheat salmon gently at 300°F (150°C) for 8–12 minutes, just until warmed through (overheating can dry it out). Sauce is best served cold.
Make-ahead: Mix the yogurt sauce up to 2 days ahead. Cut sweet potato wedges up to 24 hours ahead and keep submerged in cold water in the fridge; drain and dry very well before roasting.
Nutrition (per serving)
Approximate, based on 4 servings: 650 calories, 40 g protein, 34 g fat, 50 g carbohydrates, 8 g fiber, 900 mg sodium. Values vary by brand, salmon type, and exact sweet potato size.
