Sheet Pan Curry Salmon with Ponzu-Dressed Sweet Potatoes & Snap Peas page

Step by Step method

Step 1.

Drizzle with olive oil and season with salt and pepper.

Step 2.

Garnish the fish with the sliced green tops of the scallions.

Step 3.

Serve the roasted fish with the dressed vegetables.

Step 4.

Taste, then season with salt and pepper if desired.

Step 5.

Add the roasted vegetables to the bowl of dressing; toss to coat.

Step 6.

Dress the vegetables & serve your dish

Step 7.

Place on the upper oven rack and roast, 10 to 13 minutes, or until browned and cooked through.* Remove from the oven.

Step 8.

Evenly top with the curry mayo, then the breadcrumbs (pressing gently to adhere).

Step 9.

Coat & roast the fish

Step 10.

Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F.

Step 11.

Wash and dry the fresh produce.

Step 12.

Medium dice the sweet potatoes.

Step 13.

Cut the white bottoms of the scallions into 1-inch pieces, then thinly slice the hollow green tops.

Step 14.

Pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat.

Step 15.

In a separate bowl, whisk together the curry paste and mayonnaise; season with salt and pepper.

Step 16.

To make the dressing, halve the lemon crosswise; squeeze the juice into a separate, large bowl, straining out the seeds. Add the ponzu sauce and sugar; whisk until the sugar has dissolved.

Step 17.

Roast the vegetables

Step 18.

Transfer the diced sweet potatoes and prepared white bottoms of the scallions to a sheet pan.

Step 19.

Drizzle with olive oil and season with salt and pepper; toss to coat.

Step 20.

Arrange in an even layer.

Step 21.

Place on the lower oven rack and roast 20 minutes.

Step 22.

Leaving the oven on, remove from the oven.

Step 23.

Carefully add the seasoned peas in an even layer. Return to the oven and roast 2 to 3 minutes, or until the sweet potatoes are tender when pierced with a fork and the peas are bright green and slightly softened.

Step 24.

Remove from the oven.

Step 25.

Meanwhile, pat the fish dry with paper towels. Place on a separate sheet pan, skin side down.

Step 26.

Prepare the ingredients & make the dressing