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Pan Grilled Salmon and Sweet Potato Salad

Minerals are inorganic substances required by the body in small amounts for a variety of different functions. Minerals are involved in the formation of bones and teeth; they are essential constituents of body fluids and tissues; they are components of enzyme systems and they are involved in normal nerve function.

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    Cajun Spice 2.0 grams

    Cajun Spice

    Kalamata Olives 20.0 grams

    Kalamata Olives

    Sweet Potato 100.0 grams

    Sweet Potato

    Tomato 30.0 grams

    Tomato

    Mixed Salad leaves 40.0 grams

    Mixed Salad leaves

    Lemon Herb Butter by Let's Cook 30.0 grams

    Lemon Herb Butter by Let's Cook

    Salmon Fillet 140.0 grams

    Salmon Fillet


    • Time : 30.0 mins
    • |
    • Calories: 527.0 kcal
    • |
    • Protein : 37.0 g
    • |
    • Fat : 33.0 g
    • |
    • Carb. : 21.0 g
    Your Pantry Essentials
    A pan , a pot (to cook sweet potato if you don't want to use the oven)
    Your preferred cooking oil, Olive oil, extra virgin Olive oil
    Salt and Pepper
    Aluminium Foil.
    Prepare your Ingredients
    Keep the salmon fillet out the fridge 15 mintues before cooking. This brings it up to room temperature and allows it to cook more evenly.

    Preheat your oven to 180°C.

    Sweet Potato: Scrub the sweet potato well under running water and dry
    Tomato: wash and slice or cube
    Mixed Salad Leaves: wash and dry.
    Prepare the Sweet Potato Mash
    Drizzle the sweet potato with olive oil, and season it with salt and pepper. Cut a X on top with a knife. Wrap it in aluminium foil and bake it preheated oven for 20-30 minutes. When done, cool and mash well with a fork.

    If you dont want to use the oven, cut the sweet potato into small cubes and place it in a pot. Add water ensuring that the tops of the poatoes are covered by at least 2cm of water. Add a pinch of salt and bring to a boil. Then reduce the heat to a simmer. Allow sweet potatoes to simmer for 10 minutes or until tender. Drain out the water. Cool and mash well with a fork.
    Pan Grill the Salmon and Serve
    Season the Salmon with the cajun spice just before grilling. Heat some oil in a pan and place the salmon skin side down on the pan. Make sure the heat is medium. Once the salmon is two thirds cooked, flip it around. Turn off the heat and let the salmon cook.

    In a salad bowl mix, the salad leaves, tomato and Kalamata olives. Dress with extra virgin olive oil, salt and pepper.

    While the salmon is still warm, drizzle it with the lemon herb butter and serve it with the salad and sweet potato mash on the side.