Grilled Smoky-Herb Salmon + Roasted Sweet Potatoes & Lemon Dill Cucumber-Radish Salad
Grill salmon with a smoky, herb-forward rub (no ginger/soy profile). Served with roasted sweet potatoes and a fresh, crunchy cucumber-radish side.
Back to full listIngredients
- Fresh Coho Salmon Fillet 12–14 oz salmon total (2 portions) $16.99 (per lb)
- Sweet Potato 1 lb, cut into wedges $2.49 (per lb)
- Kroger® Radishes (16 oz) 6 radishes, thinly sliced $2.49
- English Cucumber (or Cucumber) 1, thinly sliced $1.99 (English) / $0.99 (regular)
- Fresh Organic Lemon - Each 1 (1–2 tbsp juice) $1.69
- Simple Truth Organic® Dill (optional) 1–2 tsp chopped (or use dried dill if you have it) $2.79
- Olive oil 2 tbsp, divided
- Salt to taste
- Black pepper to taste
- Smoked paprika 1 tsp
Instructions
- Oven: Heat to 425°F. Toss sweet potato wedges with 1 tbsp olive oil, 3/4 tsp salt, pepper, and smoked paprika. Roast 22–30 minutes, flipping once.
- Prep salmon: Pat salmon dry. Rub with 1 tbsp olive oil, salt, pepper, and a little smoked paprika (optional).
- Grill: Preheat grill to medium-high. Grill salmon skin-side down 6–10 minutes (lid closed) until it releases easily and is just cooked through; flip briefly only if needed.
- Quick salad: Toss cucumber + radish with lemon juice, a drizzle of olive oil, dill (optional), salt and pepper.
- Serve: Plate grilled salmon with sweet potato wedges and cucumber-radish salad.
Health notes: ~650–850 kcal/serving depending on sweet potato amount and oil. High omega-3s; add more cucumber/radish for extra volume.
Drink pairing: Washington Rosé (dry) or Sauvignon Blanc; both are fresh enough for herbs and smoke.