sweet potatoes, cut into 2-in. pieces
olive oil, divided
coriander seeds, crushed
red chile, thinly sliced
fresh clementine juice
grated peeled fresh ginger
white wine vinegar
skinless salmon fillet, cut into 4 portions
cilantro, for serving
- Heat oven to 425°F. On rimmed baking sheet, toss sweet potatoes with 1 tbsp. oil, then with crushed coriander, chile, and 1/2 tsp. each salt and pepper. Roast until golden brown and tender, 20 to 25 min.
- Meanwhile, in bowl, whisk together clementine juice, honey, ginger, vinegar, and 1 tbsp. oil.
- Heat remainingTbsp oil in large skillet on medium- high. Season salmon with 1/2 tsp. each salt and pepper and cook until golden brown and just opaque throughout, 5 to 6 min. per side. Serve with sweet potatoes, drizzle with vinaigrette, and sprinkle with cilantro if desired.
Nutrition per 1/4 total: 389 cal, 32 g pro, 33 g carb, 6 g fiber, 12 g sugars (1.5 g added sugars), 14 g fat (2.5 g sat fat), 66 mg chol, 602 mg sodium