Nutrition per serving may change if servings are adjusted.
4 (5 ounce) fresh or frozen skinless salmon fillets
12 ounces sweet potatoes, scrubbed and cut crosswise into ⅛- to ¼-inch-thick slices
2 teaspoons canola oil
½ teaspoon dried oregano, crushed
½ teaspoon ground ancho chili pepper or chili powder
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
Nonstick cooking spray
1 medium orange, peeled and coarsely chopped
Preheat oven to 350°F. Thaw fish, if frozen. Rinse fish and pat dry with paper towels; set aside. In a medium bowl, toss sweet potato slices with canola oil. In a small bowl, combine oregano, ancho chili pepper, cumin, salt, and black pepper. Sprinkle 1 teaspoon of the oregano mixture evenly on the salmon fillets. Add remaining oregano mixture to sweet potatoes and toss to coat.
Tear off four 18-inch squares of heavy foil. Lightly coat one side of each foil square with nonstick cooking spray. In the center of each foil square, arrange one-fourth of the sweet potato slices, overlapping slightly. Top each sweet potato mound with a salmon fillet and arrange orange pieces atop salmon.
For each packet, bring up two opposite edges of a foil square and seal with a double fold. Fold ends to completely enclose fish and vegetables, leaving space for steam to build. Place the packets, seam sides up, on a very large baking sheet.
Bake for 30 to 35 minutes or until fish flakes easily when tested with a fork and sweet potatoes are tender. Open the packets carefully when checking doneness. Transfer contents of each packet to a dinner plate.