Smoky Salmon & Sweet Potato Bowls with Creamy Dill Dressing

Ingredients:

• 1 lb Salmon fillet, skin on
• 2 large Sweet potatoes, peeled and diced
• 1 tbsp Olive oil
• 1 tsp Paprika
• ½ tsp Cumin
• ¼ tsp Salt
• ¼ tsp Black pepper
• For the Creamy Dill Dressing:
  • ½ cup Greek Yogurt
  • ¼ cup Fresh dill, chopped
  • 2 tbsp Lemon juice
  • 1 tbsp Olive oil
  • 1 clove Garlic, minced
  • Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, paprika, cumin, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
2. While the sweet potatoes are roasting, prepare the dressing by whisking together Greek yogurt, dill, lemon juice, olive oil, garlic, salt, and pepper in a small bowl.
3. Place salmon fillet skin-side down on a baking sheet lined with parchment paper. Season with salt and pepper. Bake for 12-15 minutes, or until cooked through and flaky.
4. To serve, divide roasted sweet potatoes among bowls. Top with flaked salmon and drizzle generously with creamy dill dressing. Enjoy!