Sweet potato mash with salmon & roasted sprouts
Sweet potato mash with salmon & roasted sprouts
726kcal Per person
38g Protein
61g Carbs
37g Fat
16g Fiber
Ingredients
- 1 salmon fillet
- 7 ounces Brussels sprouts (frozen) (196 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 tablespoon balsamic vinegar (15 ml)
- 1 teaspoon honey (7 g)
- ½ pound sweet potato (227 g)
- 1 tablespoon yogurt, nonfat (15 ml)
- 1 pinch nutmeg (1 g)
- 1 squeeze lemon juice (5 ml)
Preparing this recipe
- Preheat the oven to 400°F (210°C).
- Remove the salmon from the freezer and let it thaw on a plate.
- Cut the sprouts in half and toss them with half of the oil, balsamic vinegar, honey, salt and pepper. Roast for 20-25 minutes, until golden brown, stirring halfway through.
- Cut the sweet potato into small cubes and cook for 10-15 minutes in salted water until tender. Drain and mash.
- Add the yogurt, salt, pepper and nutmeg and mix until creamy.
- Brush the salmon with the remaining oil, season with salt, pepper and lemon juice. Grill the salmon for 3-4 minutes on each side until cooked through and lightly crispy.
- Serve the salmon with the sweet potato mash and sprouts.
Requisites:
- Baking sheet lined with parchment paper
Tip van FitChef
Garnish with fresh parsley and a slice of lemon.
