Name: Ponzu Roasted Salmon for Two
Yield: 2 servings
Ingredients: 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)

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Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

Recipe notes