Asian Salmon with Oven Roasted Sweet Potatoes

My sister in law shared this recipe, and I just tried it the other night! It was super yummy!

1 & 3/4 lb. fresh or frozen salmon fillet, skinned (we used 4 Costco frozen fillets, they are so yummy)
2 lbs. sweet potatoes (4 medium)
1 T. cooking oil
2 T. toasted sesame oil
1/3 C. bottled teriyaki sauce
2 cloves garlic, minced
2 T. peach or apricot preserves
2 T. orange juice
2 t. fresh grated ginger
1 t. Dijon mustard
1/4 t. pepper
1/4 c. sliced green onion
1 T. toasted sesame seeds

Thaw fish. Rinse & pat dry with paper towels.

Preheat oven to 425. Peel sweet potatoes. Cut into 1 &1/2 inch chunks. In a large bowl combine with cooking oil and 1 T. sesame oil. Sprinkle lightly with salt and pepper. Toss to coat. Place in a large roasting pan. Roast, uncovered, for 15 minutes.

Meanwhile in a saucepan, stir together the remaining sesame oil, teriyaki sauce, garlic, preserves, o.j., ginger, mustard, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened, stirring occasionally. Reserve 1/4 C. sauce.

Push sweet potatoes to the edge of the roasting pan; place salmon fillets in center. Spoon remaining sauce over salmon and potatoes.

Roast uncovered for 20-25 minutes or until fish flakes easily. Drizzle with remaining sauce and sprinkle with sesame seeds and green onion. Let rest for 5 minutes before serving. Delicious!!