Baked Salmon with Sweet Potato Soup - Easy 30-Minute Dinner
A complete meal featuring tender baked salmon paired with creamy sweet potato soup. The salmon bakes while you simmer sweet potatoes with aromatic garlic and onions in chicken stock, then puree into a velvety soup. This comforting combination offers balanced nutrition and satisfying flavors perfect for weeknight dinners or casual entertaining. The recipe yields extra soup for tomorrow's meal, making it both delicious and practical.
Ingredients
- 1 clove garlic, crushed
- 1 ½ lbs salmon, rinsed and dried
- 4 sheets parchment paper or foil, 18 inch wide
- 2 tsp Dijon mustard
- 2 tsp maple syruphoney1:1sweetenerFull guide →
- 1 Tbsp balsamic vinegar
- 2 Tbsp cooking oil
- salt and pepper, to taste
- ½ lemon, sliced into wedges
- 4 cloves garlic, crushed or minced
- 1 onion, medium, chopped
- 2 lbs sweet potatoes, peeled and chopped
- 1 ½ Tbsp cooking oil
- 1 quart chicken stockvegetable stock1:1vegetarianFull guide →
Instructions
- 1
Heat oven to 400F degrees
- 2
Heat Dutch oven over medium-high heat and add cooking oil
- 3
Add garlic and onions to heated oil and saute until softened
- 4
Add sweet potatoes and cook for another 3 minutes
- 5
Pour in broth making sure it covers all sweet potatoes
- 6
Cover and bring to a boil then simmer for 10 minutes
- 7
While soup cooks, bake salmon in oven for 12 to 14 minutes
- 8
After soup has simmered and potatoes are tender, puree with immersion blender when cool enough to work with
- 9
Puree until smooth and season to taste with salt and pepper
- 10
Reserve cups of soup for tomorrow night's dinner
- 11
Slice lemon into wedges and serve with salmon and soup
Tips
Move pot to kitchen sink when using immersion blender to prevent spattering around your stovetop.
Add sweetener to the soup if you prefer a sweeter flavor profile to complement the natural sweet potato taste.
Serve soup with a tablespoon of butter in each bowl for extra richness and indulgence.
Good to Know
Refrigerate leftover soup up to 3 days. Store leftover salmon separately up to 2 days.
Sweet potato soup can be made up to 2 days ahead and reheated gently.
Serve immediately while salmon is warm and soup is hot.
Common Mistakes
Don't puree soup while too hot to avoid dangerous spattering
Don't overcook salmon to avoid drying out
Substitutions
FAQ
Can I make this without an immersion blender?
Yes, transfer soup to regular blender in batches when cooled slightly. Be careful not to overfill blender with hot liquid.
What if I don't have parchment paper mentioned in ingredients?
The recipe doesn't use parchment for the salmon - just bake directly on lined baking sheet or in baking dish.
How long will the leftover soup keep?
Refrigerate soup up to 3 days or freeze up to 3 months. Reheat gently and thin with additional stock if needed.