Dinner, Healthy Recipes

Nourishing Your Body: Baked Salmon, Sweet Potato, and Fresh Salad

I’m a firm believer that healthy food choices should be both delicious and satisfying. Tonight, I hit that sweet spot with a dinner packed with flavor and an abundance of nutrients. It truly felt like I was giving my body a big hug from the inside out.

A Health-Conscious Feast

Let’s break down the stars of this meal:

  • Salmon: This superstar fish is a fantastic source of Omega-3 fatty acids. These healthy fats are essential for heart health, brain function, and reducing inflammation.
  • Sweet Potato: These vibrant root vegetables are loaded with fiber, which promotes good digestion and keeps you feeling full. They’re also packed with Vitamin A for strong eyesight and a robust immune system.
  • Fresh Salad: A mix of leafy greens and colorful tomatoes provides a whole array of vitamins, minerals, and antioxidants. They’re low in calories and high in nutrients, perfect for a well-balanced meal.

Flavorful and Easy

The beauty of this dinner is that it’s not only healthy but incredibly simple to prepare. Baking the salmon in parchment seals in the juices for a perfectly flaky fish. The sweetness of the honey and soy sauce glaze adds a delightful touch. The sweet potato cubes are boiled with salt until tender, and a fresh salad with balsamic adds a tangy element.

Baked Salmon with Sweet Potato and Fresh Salad

Luciana Couto
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 2 people
Calories 406 kcal

Ingredients
  

  • 2 salmon fillets
  • 300 g sweet potatoes cubed
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 2 cups organic spring mix
  • 1 cup grape tomatoes halved
  • Balsamic vinegar to taste
  • Olive oil rosemary-infused, if available
  • Fresh ground pepper to taste
  • Green onion chopped (for garnish)

Instructions
 

  • Boil the sweet potato cubes with salt until tender.
  • Meanwhile, prepare the salmon:
  • Line a baking sheet with parchment paper.
  • Mix soy sauce and honey.
  • Place salmon fillets on parchment, brush with the glaze.
  • Fold the parchment to create a sealed pouch.
  • Bake the salmon for about 12 minutes, or until cooked through (approximately 450ºF/230ºC).
  • Assemble the salad: Toss the spring mix with grape tomatoes and drizzle with balsamic vinegar.
  • Drizzle the sweet potatoes with olive oil and season with fresh ground pepper.
  • Plate the salmon, sweet potato, and salad. Garnish with chopped green onion and enjoy!