Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- Wash and pierce the sweet potatoes with a fork. Wrap them in aluminum foil and place them on a baking tray. Roast for about 40 minutes or until tender.
- While the sweet potatoes are cooking, steam the cauliflower florets for 8-10 minutes until soft.
- In a mixing bowl, combine the cherry tomatoes, garlic, olive oil, fresh basil, salt, and pepper. Stir well to coat the tomatoes evenly.
- Heat a non-stick skillet over medium heat. Add the salmon fillets, skin-side down, cooking for 5 minutes until crispy.
- Carefully flip the salmon and pour the tomato-basil mixture over the top. Cover and cook for an additional 8-10 minutes, or until the salmon flakes easily with a fork.
- Once the sweet potatoes are done, slice them in half lengthwise and fluff the insides with a fork.
- Plate the roasted sweet potatoes, top with the salmon and tomato basil mixture, and add steamed cauliflower and diced avocado on the side.
- Garnish with fresh mint leaves and serve with lemon wedges on the side if desired.
Nutrition
Notes
Feel free to swap the salmon with trout or any firm fish you like!
If you want to reduce cooking time, you can microwave the sweet potatoes instead of baking them.
This dish is perfect for meal prep – just store the components separately and reheat when ready to serve.
You can also add a handful of spinach or kale to the top for an extra nutrient boost. Enjoy your cooking adventure!
If you want to reduce cooking time, you can microwave the sweet potatoes instead of baking them.
This dish is perfect for meal prep – just store the components separately and reheat when ready to serve.
You can also add a handful of spinach or kale to the top for an extra nutrient boost. Enjoy your cooking adventure!