Since we’re talking about Pears this week, it only seems fitting that we’d have a recipe that highlights pears. This quick and simple dinner ~which actually was my lunch today since I wanted to try the recipe before posting it~ is really easy to make and super satisfying. If you’re looking for something new to try, I recommend this.
- 2 small sweet potatoes, halved lengthwise
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 1 12-ounce skin-on salmon fillet
- 1 1-inch piece ginger, peeled, crushed
- 1 small garlic clove, lightly crushed
- 3 tablespoons fresh lime juice
- 1 tablespoon tamari or soy sauce
- ½ teaspoon honey
- ¼ teaspoon toasted sesame oil
- 2 celery stalks, thinly sliced on a bias
- 1 small Asian pear, cut on an angle into chunky pieces
- Sliced scallions and toasted sesame seeds (for serving)
Preheat oven to 325°. Coat potatoes with 1 Tbsp. olive oil on a rimmed baking sheet; season with salt. Arrange potatoes cut side down and roast until tender, 30–40 minutes.
When potatoes are halfway done, coat salmon with 1 Tbsp. olive oil on another rimmed baking sheet; season with salt. Roast salmon until just opaque in the center, 16–18 minutes.
Meanwhile, mix ginger, garlic, lime juice, tamari, honey, sesame oil, and remaining 2 Tbsp. olive oil in a small bowl; season with salt.
Break potatoes and salmon into large pieces. Divide potatoes, salmon, celery, and pear among plates. Drizzle with ponzu dressing, then top with scallions and sesame seeds.