Ally
One of my favorite restaurants in Alpharetta, GA, (where we live) is called Atlantic Seafood. It’s one of those places that you pick to go to on your birthday; it’s a little fancy with incredible seafood like African prawns the size of my face. I’ve probably been there about 10 times since I moved here 6 years ago, and this recipe is a tribute to one of my favorite things on their menu: barbecue salmon with chipotle mashed potatoes and green beans. I decided to try and make something similar for myself this week, and I was not disappointed. I obviously easy-ified it because I’m not a chef at a fancy restaurant, and so was born sheet pan bbq salmon with chipotle sweet potatoes and lemon garlic green beans. One pan, hardly any clean up, and totally approachable for your average week night.
Also, depending on the barbecue sauce you choose, this is completely Whole30 and paleo! I chose Stubb’s Sweet Heat barbecue sauce, which is not compliant, but my ab-so-lute favvvvvv. Whatevs, it’s still healthy and low carb!
Ok this is how you rock this out:
Line a sheet pan with aluminum foil for easy clean up. You’re going to cook your sweet potatoes alone on the sheet pan first for about 25 min so they cook through, then add the salmon and green beans together for another 10 minutes. While the sweet potatoes cook you can prep stuff for the salmon and green beans to save time.
Easy, right? Yup. We’ve got easy preparations for each too:
- BBQ sauce + salmon
- Adobo sauce + olive oil + salt & pepper for the sweet potatoes
- Garlic + lemon zest + olive oil + salt & pepper for the green beans
side note: adobo sauce is the marinade in canned chipotles in adobo. you can find this in the international hispanic foods section of the grocery store. you can totally use up the leftover chipotles in adobo by making Slow Cooker Pork Tacos Al Pastor
This recipe is for one person, but it definitely easy to double! You can fit two servings easily on one sheet pan. If you quadruple the recipe, use two sheet pans and add 5 minutes to your sweet potato cooking time.
- 1 Sweet potato, peeled and diced into ½" cubes
- Olive oil
- Salt
- Pepper
- 1 Tbsp. Adobo sauce, (the marinade from canned chipotles in adobo)
- 1 Salmon filet, (around 6-8 ounces)
- ¼ cup barbecue sauce
- 20 Green beans, trimmed
- 1 lemon, zested first and then sliced
- 2 cloves garlic, minced
- Fresh chives, minced, for serving
- Preheat your over to 450 F and line a baking sheet with aluminum foil.
- In a small bowl, combine 1Tbsp. olive oil with 1 Tbsp. adobo sauce, and a pinch of salt and pepper. Toss the sweet potato cubes in this sauce, and spread in a single, even layer on the baking sheet.
- Cook the sweet potatoes for 25 minutes. While the sweet potatoes are in the oven, trim and rinse your green beans, zest and cut your lemon, mince the garlic, and mince the chives.
- Take the sweet potatoes out of the oven, stir, and push them to one half of the sheet pan.
- Coat both sides of the salmon in barbecue sauce, and place in the middle of the sheet pan.
- Toss the green beans in 1 Tbsp. olive oil, a pinch of salt and pepper, the minced garlic, and lemon zest. Spread the green beans out in a single, even layer on the other half of the sheet pan.
- Bake everything for 10-12 minutes until the salmon is done to your liking. 10 minutes for medium, 12 minutes for well done.
- Remove the sheet pan from the oven, and serve! You can top the salmon with some lemon slices and fresh chives.
What a great dish. The flavors are amazing. However, my cubed sweet potatoes burned within the first 25 minutes of cooking at a lesser heat than 450. I’d recommend cooking them like a baked potato or something different so they don’t burn.