Pan Grilled Salmon with a Warm Goat's Cheese 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.

    This combination does not exist.

    Soft-Ripened Goat Cheese 40.0 grams

    Soft-Ripened Goat Cheese

    Kalamata Olives 20.0 grams

    Kalamata Olives

    Tomato 30.0 grams


    Mixed Salad leaves 40.0 grams

    Mixed Salad leaves

    Sweet Potato 100.0 grams

    Sweet Potato

    Lemon Herb Butter by Let's Cook 30.0 grams

    Lemon Herb Butter by Let's Cook

    Cajun Spice 2.0 grams

    Cajun Spice

    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
    Keep the Salmon out of Fridge
    Before you start cooking, let the salmon stay outside the fridge for at least 15 mintues before cooking.
    This brings it up to room temperature allows the salmon to cook more evenly.
    Prepare Sweetpotato Mash
    Peel and cut the sweetpotato into small cubes. Place them in a saucepan.
    Add water ensuring that the tops of the ptoatoes 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 sweetpotato to simmer for 10 minutes or until tender.
    Drain out the water and mash the potato.
    Pan Grill the Salmon
    Heat some oil in a pan.
    Season the Salmon with the cajun spice just before grilling the fillet on a pan.
    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.
    Serve with the salad and lemon herb butter with the salmon is still warm.
    Compose the Salad and Serve
    Wash and dry your salad leaves. Once they are dry, place them in a bowl and dress the salad
    with a little olive oil, salt and pepper.
    Slice or cube the tomato and toss the salad with the olives.
    Slice the goats cheese and grill if you would like to.