Dinner · American · 20 min
Herb-Roasted Salmon with Crispy Smashed Sweet Potatoes and Garlic-Wilted Callaloo
- Calories
- 631
- Protein
- 47g
- Carbs
- 71g
- Fat
- 23g
Ingredients
- 131.9 g salmon fillet
- 153.8 g sweet potato
- 644.7 g callaloo
- 3.1 tsp coconut oil
- 15 g fresh ginger
- 2 clove garlic
- 100 g yellow onion
- 1 tbsp lemon juice
- 0.5 tsp sea salt
- 0.25 tsp black pepper
Method
- 01Preheat oven to 400°F (200°C). Scrub sweet potato and roast whole on a baking sheet until tender, about 45 minutes. Remove from oven, smash flat with a heavy glass, drizzle with 1/2 tsp melted coconut oil, and season with a pinch of sea salt. Return to the oven for 10 minutes until edges are crispy.
- 02Place skin-on salmon fillet skin-side down on a parchment-lined sheet pan. Season with sea salt and cracked black pepper. Roast in the oven for 12-15 minutes until salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- 03Heat remaining 1/2 tsp coconut oil in a large skillet over medium heat. Sauté minced ginger, minced garlic, and diced yellow onion for 3-4 minutes until fragrant and translucent.
- 04Add callaloo and 2 tbsp water to the skillet, cover, and steam for 5-7 minutes until greens are tender and vibrant. Season with sea salt, black pepper, and fresh lemon juice.
- 05To serve, plate the crispy smashed sweet potato as the base, top with garlic-wilted callaloo, and rest the herb-roasted salmon fillet on top.
Cook it with the whole plan around it
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