Name: Seared salmon and sweet potato bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz skin-on salmon fillet, about 1 inch thick, patted dry; 3 tbsp quinoa; 3/4 medium sweet potato, diced into 1/2-inch cubes; 1/4 cup canned black beans, drained and rinsed; 1 tsp extra virgin olive oil; 3 tbsp water; 3/4 tsp salt; 1/4 tsp black pepper; 1 1/2 tsp lime juice

Ingredients

9 items

5 oz skin-on salmon fillet, about 1 inch thick, patted dry
3 tbsp quinoa
¾ medium sweet potato, diced into 1/2-inch cubes
¼ cup canned black beans, drained and rinsed
1 tsp extra virgin olive oil
3 tbsp water
¾ tsp salt
¼ tsp black pepper
1½ tsp lime juice

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potatoes with half the oil and a third of the salt. Spread them in a single layer and roast for 20 minutes until tender and browned at the edges.
Rinse the quinoa in a fine-mesh strainer under cold water. In a small saucepan, combine the quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes.
Season the salmon with another third of the salt and the black pepper. Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon in the pan skin-side down, pressing gently with a spatula for 10 seconds to keep it flat. Cook for 4 to 5 minutes, flip, and cook for 3 to 4 minutes more until the fish reaches 145°F and the flesh opaque.
Fluff the quinoa with a fork. Stir in the black beans, half the lime juice, and the remaining salt. Plate the quinoa and beans, top with the roasted sweet potatoes, and place the salmon on top. Squeeze the remaining lime juice over the fish.

Nutrition

Ingredients

Instructions

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