dinner

Herb-Roasted Salmon with Crispy Smashed Sweet Potatoes and Garlic-Wilted Callaloo

Name: Herb-Roasted Salmon with Crispy Smashed Sweet Potatoes and Garlic-Wilted Callaloo
Ingredients: 123.7 g Salmon fillet, skin-on; 153.8 g Sweet potato, roasted and smashed; 644.7 g Jamaican Callaloo; 0.2 tsp (5g) Coconut oil; 15g Fresh Ginger, minced; 100g Onion, raw, diced

Nutrition

701.3245102170939

kcal

Calories

47.300000000000004

Protein

70.2

Carbs

25.3

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Salmon fillet, skin-on123.7 g

Sweet potato, roasted and smashed153.8 g

Jamaican Callaloo644.7 g

Coconut oil0.2 tsp (5g)

Fresh Ginger, minced15g

Onion, raw, diced100g

Instructions

Preheat your oven to 400 deg F (200 deg C). Scrub the sweet potatoes and roast them whole until tender, about 45 minutes. Remove, smash them flat on a baking sheet, drizzle with a touch of oil, and return to the oven until the edges are crispy.

Place the salmon fillet on a parchment-lined baking sheet, skin side down. Season with sea salt and cracked pepper. Bake for 12–15 minutes until the salmon flakes easily with a fork and the skin is crisp.

While the fish roasts, heat coconut oil in a large pan over medium heat. Add the minced ginger and diced onions, cooking until fragrant and translucent. Add the callaloo and a splash of water, covering the pan to steam until the greens are tender and bright green, about 5-7 minutes. Season with salt and a squeeze of fresh lemon to brighten the earthiness.

To plate, place the crispy smashed sweet potato on the base, top with the wilted callaloo, and rest the salmon fillet on top. Serve immediately while the contrast of the soft potato and crisp salmon skin is at its peak.