Grilled Salmon with Mixed Greens and Sweet Potato

Name: Grilled Salmon with Mixed Greens and Sweet Potato
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: American
Ingredients: 5 oz salmon fillet (about 141.8g); 2 cups mixed salad greens (about 480g); 1 medium sweet potato (about 118g, baked); 1 tbsp olive oil; 1 tsp balsamic vinegar; to taste salt; to taste black pepper

440 kcal · 45 g protein · 10 minutes · 1 servings

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Grilled Salmon with Mixed Greens and Sweet Potato

Enjoy a healthy and delicious meal featuring perfectly grilled salmon fillet served alongside fresh mixed greens dressed with balsamic vinegar and a warm baked sweet potato. This balanced dish offers a great mix of protein, healthy fats, and complex carbohydrates.

440 kcal 45 g protein 10 minutes

Ingredients

salmon fillet 5 oz
mixed salad greens 2 cups
sweet potato 1 medium
olive oil 1 tbsp
balsamic vinegar 1 tsp
salt to taste
black pepper to taste

Method

Prepare the Sweet Potato. Preheat your oven to 400°F (200°C). Wash the sweet potato thoroughly and pierce it several times with a fork. Place it on a baking sheet and bake for about 45-60 minutes until soft when pierced with a fork. Alternatively, you can microwave it for about 5-7 minutes on high, turning halfway through, if short on time.
Tip: Piercing the sweet potato allows steam to escape and cooks it evenly.
Prepare the Salmon. While the sweet potato is baking, pat the salmon fillet dry with paper towels. Brush both sides lightly with half the olive oil. Season with salt and pepper to taste.
Tip: Drying the salmon helps achieve a nice sear when grilling.
Grill the Salmon. Heat a grill pan or outdoor grill to medium-high heat. Place the salmon skin-side down if it has skin. Grill for about 4-5 minutes per side, depending on thickness, until the salmon is opaque and flakes easily with a fork.
Tip: Avoid flipping the salmon too often; one flip is enough to cook it evenly.
Prepare the Mixed Greens. In a large bowl, toss the mixed salad greens with the remaining olive oil, balsamic vinegar, and a pinch of salt and pepper. Mix gently to coat the leaves evenly.
Tip: Add dressing just before serving to keep greens fresh and crisp.
Assemble the Plate. Place the grilled salmon fillet on a plate. Add the dressed mixed greens on the side. Slice the baked sweet potato in half or into rounds and add it to the plate. Optionally, season the sweet potato with a small pinch of salt or a light drizzle of olive oil.
Tip: Serve immediately while the salmon and sweet potato are warm.

Pro tips

Use a fish spatula or a thin, flexible spatula to flip the salmon gently without breaking it.
For extra flavor, marinate the salmon briefly in lemon juice and herbs before grilling.