Honey Jerk Salmon Recipe
Fresh salmon fillets slathered in a jerk-spiced glaze along with roasted sweet potatoes and spinach over fluffy quinoa is a quick, easy and healthy dinner perfect for any night of the week!
Servings 4 servings
Calories 527kcal
Ingredients
Jerk Salmon Quinoa Bowls
- 6 tablespoons olive oil , divided
- 2 tablespoons jerk seasoning , divided
- 1 tablespoon honey or agave
- 2 teaspoons smoked paprika
- 1 lime , juiced plus extra wedges for serving
- Kosher salt and black pepper
- 4 fillets of salmon , about ¾-inch thick and 6 ounces each
- 1 ¼ pounds sweet potatoes , cut horizontally into ½-inch coins
- 4 ounces baby spinach
- 4 cups cooked quinoa , couscous or rice
For Serving
- Cubed avocado
- Sliced green onions
- Lime wedges
- Fresh cilantro, basil and/or parsley
Instructions
- Preheat oven to 425 degrees F. Have one rack in top third of oven and another rack in the bottom third.
- Line a rimmed, broiler-safe sheet pan with aluminum foil.
- In a small bowl, whisk together 2 tablespoons olive oil, 1 ½ tablespoons jerk seasoning, honey or agave, paprika, lime juice, and pinch of salt and pepper until well combined.
- Place salmon fillets, skin-side down on prepared sheet pan.
- Slather jerk-spiced glaze all over the salmon fillets with your hands or a brush. (Salmon can be prepped a few hours ahead. Let stand at room temperature 30 minutes before cooking.)
- Place the sweet potatoes on a separate large rimmed, sheet pan and drizzle with 2 tablespoons of olive oil. Sprinkle sweet potatoes with remaining ½ tablespoon jerk seasoning and generous pinches of salt and pepper. Toss until well coated and spread the coins in a single layer.
- Bake sweet potatoes in preheated oven for 20-25 minutes or until a knife is easily inserted, stirring halfway through cooking time.
- When sweet potatoes are tender, push them to one side of the rimmed baking sheet and evenly spread out the baby spinach on the other side. Drizzle remaining 2 tablespoons olive oil over the spinach and season with salt and pepper.
- Return sheet pan to the oven and roast 2-3 minutes until spinach is wilted. Stir the spinach around after removing the pan from the oven.
- Place the prepared salmon on the top rack in the oven after the sweet potatoes have been in for at least 18-20 minutes and move the sweet potatoes to the bottom rack. Maintain oven temperature of 425 degrees F. Bake the salmon 8 minutes.
- Switch oven to broil on high (sweet potatoes and spinach should be out of the oven at this point) and broil 2-3 minutes until glaze is bubbling and salmon is tender and barely opaque in the center.
- To serve, spoon about 1 cup of quinoa in a bowl, top with a salmon fillet, roasted spinach and sweet potatoes, a squeeze of lime and other suggestions above as desired. Enjoy!
Notes
*This recipe is also ideal for meal prepping! Arrange the bowls in reheating containers and enjoy throughout the week.
Nutrition
Serving: 1 serving | Calories: 527kcal | Carbohydrates: 78g | Protein: 46g | Fat: 15g | Cholesterol: 94mg | Sodium: 255mg | Potassium: 1908mg | Fiber: 12g | Sugar: 13g | Vitamin A: 24532IU | Vitamin C: 16mg | Calcium: 144mg