Salmon & Sweet Potato Hash with Lemon-Rosemary Gremolata

Ingredients:

• 1 lb boneless, skinless salmon fillet, cut into 1-inch cubes
• 2 large sweet potatoes, peeled and diced
• 1 medium onion, diced
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and freshly ground black pepper to taste

For the Lemon-Rosemary Gremolata:

• ¼ cup fresh parsley, chopped
• 2 tbsp fresh rosemary, finely chopped
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C).

2. In a large bowl, combine diced sweet potatoes, onion, olive oil, cumin, paprika, salt, and pepper. Toss well to coat.

3. Spread the mixture in an even layer on a baking sheet.

4. Arrange salmon cubes over the sweet potato mixture. Bake for 20-25 minutes, or until salmon is cooked through and sweet potatoes are tender.

5. While the hash bakes, prepare the gremolata: Combine chopped parsley, rosemary, lemon zest, lemon juice, and olive oil in a small bowl. Stir well.

6. Serve the salmon & sweet potato hash hot, topped with the fresh lemon-rosemary gremolata.