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Cumin Salmon Bowls with Roasted Sweet Potatoes

Flaky cumin-crusted salmon over caramelized sweet potato and russet cubes with crisp green beans, topped with a bright tomato-jalapeño salsa and a cool dill yogurt drizzle.

Cumin Salmon Bowls with Roasted Sweet Potatoes

Ingredients

  • 1¼ lb560 gSalmon filletcut into 4 portions
  • 3½ medium450 gSweet potatoescut into 3/4-inch cubes
  • 2 medium400 gRusset potatoescut into 3/4-inch cubes
  • 3 cups cut300 gGreen beanstrimmed
  • 3 medium360 gTomatoesfinely diced
  • ½ medium50 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 2 tbsp30 gLime juice
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ½ cup sprigs5 gFresh dillchopped
  • 2 tbsp30 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. On the sheet pan, toss the sweet potato and russet potato with two-thirds of the olive oil, half the paprika, half the salt and half the black pepper. Spread in one layer and roast 20 minutes.
  3. Meanwhile, make the salsa: stir together the tomato, red onion, jalapeño, cilantro, two-thirds of the lime juice and a pinch of the remaining salt. Set aside.
  4. Make the dill sauce: stir the greek yogurt with the dill and the remaining third of the lime juice; thin with a spoonful of water if you like.
  5. Toss the green beans with half the remaining olive oil. Rub the salmon with the remaining olive oil, then season it with the cumin, the remaining paprika, the remaining salt and the remaining black pepper.
  6. Flip the potatoes, push them to the sides, and add the green beans and salmon to the pan. Roast 12 to 15 minutes, until the potatoes are browned and the salmon flakes easily and reaches 145°F (63°C).
  7. Divide the potatoes and green beans among 4 bowls, top each with a piece of salmon, spoon on the salsa and drizzle with the dill sauce.

Contains: Milk, Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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