A full dinner that’s actually easy to pull off. Lemon pepper salmon straight in the oven, a sweet potato that gets a torched marshmallow finish, and some fresh peaches on the side. That’s a real plate.
The salmon is simple. Olive oil, butter, salt, pepper, garlic powder, and lemon pepper seasoning, then into the oven. The sweet potato takes longer, so it goes in first, then gets sliced open and topped with marshmallows, cinnamon, and salt, finished off with a blow torch for that toasted look.
We really like the individual frozen wild caught salmon fillets from Sam’s Club or Costco for this one. Just thaw what you need and you’re not stuck over-buying or over-making a big fresh fillet you might not finish.
Recipe type: Dinner
Prep time: 10 mins
Cook time: about 1 hour (mostly the sweet potato)
Total time: about 1 hour 15 mins
Serves: 1
Ingredients
For the salmon
- Individual salmon fillet
- Olive oil, drizzled
- 1 tbsp of butter
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Lemon pepper seasoning, to taste
For the sweet potato
- 1 Sweet potato
- 2 marshmallows
- Cinnamon, to taste
- Salt, to taste
- Sliced peaches, for serving
Instructions
- Preheat oven to 400.
- Wash the sweet potato and place in the oven. Bake for 1 hour.
- Drizzle the salmon fillet with olive oil, then season with salt, pepper, garlic powder, and lemon pepper seasoning to taste. Finally top with a slice of butter
- About 12-15 minutes before the sweet potato is done, add the salmon to the oven and bake for 12-15 minutes.
- Once the sweet potato is done, slice it open and place 2 marshmallows in the center.
- Sprinkle with cinnamon and salt.
- Blow torch the marshmallows for a nice toasted finish.
- Serve with sliced peaches on the side.
Note: this recipe is written for 1 person, so just multiply everything by however many you’re feeding. It’s a solid, clean staple meal you can keep in the rotation, easy to scale up for the whole family.
Thanks for stopping by! If you make these – tag us. We’d love to see them.
-Noah & Oliver
Leave a Reply