Recipe of the Month – Baked Salmon with Sweet Potato
by Dawn Thalheimer
It’s the end of a long day…you’re tired and hungry with little time or energy to devote to preparing a healthy meal. Forget about digging out a frozen or (ew!) microwavable meal - in less than half an hour you can be enjoying this flavourful salmon dish that combines high protein, healthy fats and clean carbs.
Rich in omega-3 fats as well as many B vitamins, studies show that consuming salmon promotes cardiovascular health and can reduce the risk of heart disease and inflammation. It is also an excellent source of vitamin D and selenium, a mineral that works as an antioxidant. Sweet potatoes provide lots of fiber and are rich in beta-carotene, another important antioxidant. Filling and delicious, they provide the kind of carbohydrates that can help maintain healthy blood sugar levels.
Healthy and fast? Yep – you betcha!
2 salmon fillets
½ medium sweet potato
½ red onion
2 tsp melted coconut oil
½ tsp salt and pepper to taste
- Preheat the oven to 425˚
- Slice the sweet potato in half lengthwise and then into thin half circle slices.
- Peel and thinly slice the carrots; slice the onions into slivers.
- Place all veggies in a large bowl and drizzle with coconut oil. Toss with salt and pepper.
- Spread the veggies on a foil lined baking sheet.
- Season the salmon with salt and pepper and place on the baking sheet with the veggies.
- Bake for 15-18 minutes.
Per serving: Calories 350, Fat 15.6g, Sodium 734mg, Carbs 17.5g, Sugar 7.5g, Fiber 3.8g, Protein 36.2g