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Sheet-Pan Cajun Salmon & Sweet Potato Wedges

This Sheet-Pan Cajun Salmon & Sweet Potato Wedges is a flavorful, easy dinner with smoky Cajun salmon, crispy sweet potatoes, and vibrant veggies all roasted together.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Cajun
Keyword: Easy, Gluten-Free, Healthy, Quick, Sheet Pan
Servings: 4 servings

Ingredients

  • 4 salmon fillets salmon fillets skin-on
  • 2 large sweet potatoes cut into wedges
  • 3 tablespoons olive oil
  • 2 teaspoons Cajun seasoning divided
  • 1 teaspoon garlic powder
  • to taste salt
  • to taste pepper
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 small red onion sliced
  • chopped fresh parsley optional, for garnish

Instructions

  • Preheat oven to 425°F (220°C). Wash and peel sweet potatoes, then cut into evenly sized wedges. Toss wedges with 2 tablespoons olive oil, 1 teaspoon Cajun seasoning, salt, and pepper in a large mixing bowl.
  • Line a baking sheet with parchment paper or a silicone baking mat. Spread sweet potato wedges in a single layer on one half of the sheet pan. Roast for about 15 minutes.
  • While sweet potatoes roast, combine remaining 1 tablespoon olive oil, 1 teaspoon Cajun seasoning, garlic powder, salt, and pepper in a bowl. Brush mixture over salmon fillets. Toss sliced red and green bell peppers and red onion in the same seasoning mix.
  • Remove baking sheet from oven. Arrange salmon fillets skin-side down on the empty side of the pan. Spread seasoned bell peppers and onions around salmon and sweet potatoes.
  • Return sheet pan to oven and roast for an additional 12-15 minutes or until salmon flakes easily and sweet potatoes are tender with crispy edges. Bell peppers and onions should be softened and slightly caramelized.
  • Remove from oven and sprinkle chopped fresh parsley over top. Serve immediately.

Equipment

  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Mixing Bowls
  • Sharp Knife
  • Measuring Spoons
  • Oven mitts

Notes

  • Don’t overcrowd the pan to ensure crispy, evenly cooked sweet potatoes and salmon.
  • Cut sweet potatoes evenly for consistent roasting and to avoid burning or undercooking.
  • Use skin-on salmon fillets for better texture and to keep the fish moist.
  • Let salmon rest a few minutes after roasting to lock in moisture and flavor.
  • Freeze leftovers up to 2 months; thaw overnight before reheating in the oven to preserve texture.