Salmon and Sweet Potato Mash
Consistency Shay: If the puree becomes too thick as you wish, continue adding water or olive oil sparingly until you are satisfied with the density.Flavor Tips: If you would like to make it a bit more spicy, you can add a little cayenne pepper or smoked paprika.Storage: If there are leftovers, it should be kept in an airtight container and the fridge for up to one week. There is also the option of freezing it, which you can do for about 3 months. This Salmon and Sweet Potato Mash is perfectly cooked moist salmon fillets beautifully served with sweet potato mash that is creamy and cooked to perfection. It is a nutritious dish that is quick and easy to make, packed with Omega 3 from the salmon and fiber from the sweet potato. Great for a no-fuss balanced meal, this dinner is easy to make and filling.
Ingredients
- For the Salmon:
- 2 salmon fillets about 4 oz each
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- Lemon wedges for serving
- For the Sweet Potato Mash:
- 2 medium-sized sweet potatoes peeled and cubed
- 2 tablespoons butter
- ¼ cup milk or cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley chopped (optional)
Instructions
- Prepare the Sweet Potatoes:
- Peel and cube the sweet potatoes, then place them in a large pot of salted water.
- Bring the water to a boil and cook the sweet potatoes for 15-20 minutes or until they are fork-tender.
- Drain the sweet potatoes and transfer them to a large bowl. Add butter, milk (or cream), garlic powder, salt, and pepper. Mash until smooth and creamy. Set aside.
- Cook the Salmon:
- While the sweet potatoes are boiling, prepare the salmon. Rub the salmon fillets with olive oil, garlic powder, paprika, salt, and pepper.
- Heat a grill pan or regular pan over medium heat. Cook the salmon for 4-6 minutes on each side, starting with the skin-side down if using skin-on fillets. The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
- Squeeze lemon juice over the salmon before serving.
- Assemble the Dish:
- Serve each salmon fillet with a generous scoop of sweet potato mash on the side.
- Garnish with freshly chopped parsley and lemon wedges for extra flavor.
Notes
As additional decoration, you may also sprinkle a bit of paprika or cayenne to the sweet potato mash.
Paprika is an excellent option for an additional flavor. The only other way of cooking salmon is by baking the salmon at 375 °F (190 °C) for twelve to fifteen minutes which is the easier option for busy people.
If you would rather have no milk based ingredients in this dish, replace the butter with olive oil or coconut milk and the cream with oil for the sweet potatoes. Add some steamed vegetables or a simple salad and it would already be a filling dish.