Southwest Salmon and Sweet Potatoes

By Valarie

Ingredients

• 4 5 - ounces fresh or frozen skinless salmon fillets
• 12 ounces sweet potatoes, scrubbed and cut crosswise into 1/8- to 1/4-inch-thick slices
• 2 teaspoons canola oil
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon ground ancho chile pepper or chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Nonstick cooking spray
• 1 medium orange, peeled and coarsely chopped

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

Preheat oven to 350 degrees F. Thaw fish, if frozen. Rinse fish and pat dry with paper towels; set aside. In a medium bowl, toss sweet potato slices with oil. In a small bowl, combine oregano, chile pepper, cumin, salt, and black pepper. Sprinkle 1 teaspoon of the oregano mixture evenly on the salmon. Add remaining oregano mixture to sweet potatoes and toss to coat.

Tear off four 18-inch squares of heavy foil. Lightly coat one side of each foil square with nonstick cooking spray. In the center of each foil square, arrange one-fourth of the sweet potato slices, overlapping slightly. Top each sweet potato mound with a salmon fillet and arrange orange pieces atop salmon.

For each packet, bring up two opposite edges of a foil square and seal with a double fold. Fold ends to completely enclose fish and vegetables, leaving space for steam to build. Place the packets, seam sides up, on a very large baking sheet.

Bake for 30 to 35 minutes or until fish flakes easily when tested with a fork and sweet potatoes are tender. Open the packets carefully when checking doneness. Transfer contents of each packet to a dinner plate.