Salmon with Sweet Potato and Mixed Green Salad

Name: Salmon with Sweet Potato and Mixed Green Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Cuisine: American
Ingredients: 5 oz salmon fillet (skin-on or skinless, fresh or thawed); 1 piece large sweet potato (washed and dried); 2 cups mixed greens (such as spinach, arugula, or spring mix); 1 tbsp olive oil (for dressing); 1 tbsp balsamic vinegar (for dressing); to taste salt (for seasoning); to taste black pepper (for seasoning)

1020 kcal · 24 g protein · 10 minutes · 1 servings

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Salmon with Sweet Potato and Mixed Green Salad

A nutritious and delicious meal featuring tender baked salmon paired with a naturally sweet baked sweet potato and a fresh mixed green salad dressed in a simple olive oil and balsamic vinaigrette. This balanced dish combines protein, healthy fats, and vibrant vegetables for a satisfying and wholesome dinner.

1020 kcal 24 g protein 10 minutes

Ingredients

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

Method

Preheat Oven and Prepare Sweet Potato. Preheat your oven to 400°F (200°C). While the oven heats, wash your sweet potato thoroughly under running water and dry it with a towel. Pierce the sweet potato several times with a fork to allow steam to escape while baking.
Tip: Piercing the sweet potato prevents it from bursting in the oven.
Bake the Sweet Potato. Place the pierced sweet potato directly on the oven rack or on a baking sheet lined with foil. Bake for about 40 minutes or until the sweet potato is soft when pierced with a fork.
Tip: Check doneness by inserting a fork; it should slide in easily.
Prepare the Salmon. While the sweet potato bakes, prepare the salmon. Pat the salmon fillet dry with paper towels. Lightly season both sides with salt and black pepper.
Tip: Drying the salmon helps it brown better during cooking.
Bake the Salmon. Place the salmon on a baking sheet lined with parchment paper or foil. Bake in the oven at 400°F (200°C) for about 12-15 minutes, or until the salmon flakes easily with a fork and is opaque in the center.
Tip: Check the salmon at 12 minutes to avoid overcooking.
Prepare the Salad Dressing. In a small bowl, whisk together 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar. Add a pinch of salt and pepper to taste, and whisk again until combined.
Tip: Use a small jar with a lid to shake the dressing for easy mixing.
Assemble the Salad. Place 2 cups of mixed greens in a salad bowl. Drizzle the dressing over the greens and toss gently to coat all leaves evenly.
Tip: Toss gently to avoid bruising the greens.
Serve Your Meal. Remove the sweet potato from the oven and slice it open. Plate the baked salmon alongside the sweet potato and the dressed mixed green salad. Optionally, add a small pat of butter or a sprinkle of herbs on the sweet potato for extra flavor.
Tip: Serve immediately while everything is warm and fresh.

Pro tips

Use a meat thermometer to check salmon doneness; it should reach 145°F (63°C).
If short on time, microwave the sweet potato for 5-7 minutes instead of baking.
Let the salmon rest a few minutes after baking to retain juices.