SUPERFOOD // SALMON
A brain-boosting meal that’s as delicious as it is nutritious! This Sweet Potato & Salmon Salad is packed with omega-3s, fibre, and vibrant flavours. Roasted sweet potatoes and flaky salmon come together with fresh greens, basil, and a zesty lemon dressing for the perfect balance of taste and nourishment. Save this dish for meal-prep friendly food that’s ready in 30 minutes!
Chef Tip: Make it your own by adding a pop of chili flakes, toss in some walnuts or hemp seeds, or swap in your favourite dressing.
Salmon is a brain-boosting powerhouse thanks to its high levels of omega-3 fatty acids (DHA & EPA). These essential fats support memory, cognitive function, and may help reduce the risk of neurodegenerative diseases like Alzheimer’s. Plus, omega-3s play a key role in reducing brain inflammation and improving mood, a true superfood for your mind!
Recipe by Naturally Nora
Sweet Potato & Salmon Salad
35 mins
1
Ingredients
- 1 Sweet Potato (small, peeled, cut into wedges)
- 1 tbsp Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 6 oz Salmon Fillet
- 2 cups Mixed Greens
- 2 tbsp Basil Leaves (chopped)
- 1/4 Cucumber (large, chopped)
- 1 tbsp Lemon Juice
- 1 tbsp Chives (chopped)
Instructions
- 1 Preheat the oven to 425oF (220oC). Line a baking sheet with parchment paper.
- 2 Spread the sweet potatoes on the prepared baking sheet. Toss the sweet potatoes with half of the oil, salt, and pepper. Cook in the oven for 10 minutes.
- 3 Remove the baking sheet from the oven. Flip the sweet potatoes and arrange the salmon in the center of the pan, among the sweet potatoes. Bake until the sweet potatoes are tender and the salmon flakes easily with a fork, about 15 minutes. Set aside to cool slightly.
- 4 Add the mixed greens to a plate and top with basil, cucumber, sweet potatoes, and salmon. Top with the remaining oil, lemon juice, chives, and season with salt and pepper, if needed. Enjoy!
