Name: Salmon with Japanese sweet potato
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 medium Japanese sweet potato, sliced into half-inch rounds; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp shredded part-skim mozzarella cheese; 6 oz Atlantic salmon fillet, patted dry; 1/4 lemon, cut into wedges

Nutrition

Per serving

541 calories

Protein: 41g; 29% of calories
Carbs: 30g; 22% of calories
Fat: 30g; 49% of calories

Ingredients

7 items

1 medium Japanese sweet potato, sliced into half-inch rounds
1 tsp extra virgin olive oil
¼ tsp salt
½ tsp black pepper
2 tbsp shredded part-skim mozzarella cheese
6 oz Atlantic salmon fillet, patted dry
¼ lemon, cut into wedges

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato rounds with half the olive oil, half the salt, and half the pepper. Arrange in a single layer and roast for 12 minutes.
Flip the potato rounds. Return to the oven and roast for 10 minutes more until tender when pierced with a knife.
Sprinkle the mozzarella over the sweet potato rounds. Return to the oven to bake for 3 minutes until the cheese is melted and bubbly.
While the cheese melts, season the salmon with the remaining salt and pepper. Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Place the 1-inch-thick salmon fillet in the pan, presentation-side down. Cook for 4 minutes without moving it. Flip and cook for 2 to 3 minutes more. Thinner fillets may need 1 minute less per side. Done when opaque and flakes easily, 145°F.
Plate the salmon beside the cheesy sweet potato rounds. Squeeze the lemon wedges over both the fish and the potatoes before serving.

Nutrition

Ingredients

Instructions

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