Why This Recipe Works

We roasted salmon and sweet potatoes together on one baking sheet for easy cleanup; we gave the potatoes a 20-minute jump start so they were perfectly tender and roasty by the time the salmon cooked through. We made a Thai-inspired sauce with coconut milk, red curry paste, fish sauce, and sugar; reduced it until it was lusciously thick and creamy; and finished it with lime juice for zing. A sprinkling of mixed fresh herbs added a welcome pop of green to the otherwise monochromatic plate.

Before You Begin

You can substitute green curry paste for the red, if desired.

Instructions

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes, 2 tablespoons oil, ¾ teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Roast for 20 minutes. Sprinkle salmon with remaining ¾ teaspoon salt and ½ teaspoon pepper. Whisk 1 tablespoon coconut milk and 1 tablespoon curry paste together in large bowl. Add salmon and turn to coat; set aside.

Meanwhile, cook remaining 1 tablespoon oil and 2 tablespoons curry paste in large saucepan over medium-high heat, stirring, until fragrant, about 2 minutes. Whisk in sugar, fish sauce, and remaining coconut milk and boil until thickened and reduced to about 1 cup, about 10 minutes. Remove from heat and stir in lime juice. Cover to keep warm.

Remove sheet from oven. Push potatoes to 1 side of sheet. Place salmon fillets on empty side of sheet. Roast until potatoes are tender and centers of fillets register 125 degrees, 8 to 12 minutes. Serve salmon and potatoes with sauce and lime wedges, sprinkled with herbs.