Roast Salmon with Sweet Potatoes and Spinach - Dawn Laflin

Roast-Salmon-with-Sweet-Potatoes-and-Spinach_web-1280x1707.jpg

AuthorDawn Laflin WellnessDifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

Ingredients
  lb Wild-caught Salmon
 ½ - whole Lemon
 Salt and Pepper to taste
 ½ tsp Freshly grated Ginger (1/2-1 tsp)
 1 tbsp Tamari Sauce (wheat-free)
 2 Medium (or 1 large) Sweet Potatoes or Yams, scrubbed and chopped into 1-inch chunks
 1 tbsp Coconut Oil (1-2 tbsp)
 ½ tbsp Chinese 5-spice powder (optional)
 1 tbsp Olive Oil
 1 Spinach bunch, organic, washed
 ½ Yellow Onion (small), chopped

Directions
1

Preheat oven to 400 degrees. Place yams/sweet potatoes into a 9x13 casserole dish and add 1-2 TB coconut oil. Sprinkle with Chinese 5-Spice if using. Bake for 35-40 minutes, until fork-tender, tossing a few times while cooking.

2

Meanwhile, cut salmon into 2 pieces and place in the center of a baking sheet. In a small bowl, whisk together the lemon juice, grated ginger and wheat free tamari sauce, then drizzle over the salmon.

3

Roast salmon in oven for 10 minutes or until the flesh easily flakes with a fork. Don’t overcook the salmon – if you have a thin piece, it may only take 5-7 minutes to be done.

4

A few minutes before the salmon is done, heat a medium-sized skillet to medium-high heat. Add olive oil, spinach and chopped onion and sauté for 5 minutes, tossing frequently.

5

Remove sweet potatoes/yam and salmon from the oven and serve everything.

Ingredients

Ingredients
  lb Wild-caught Salmon
 ½ - whole Lemon
 Salt and Pepper to taste
 ½ tsp Freshly grated Ginger (1/2-1 tsp)
 1 tbsp Tamari Sauce (wheat-free)
 2 Medium (or 1 large) Sweet Potatoes or Yams, scrubbed and chopped into 1-inch chunks
 1 tbsp Coconut Oil (1-2 tbsp)
 ½ tbsp Chinese 5-spice powder (optional)
 1 tbsp Olive Oil
 1 Spinach bunch, organic, washed
 ½ Yellow Onion (small), chopped

Directions

Directions
1

Preheat oven to 400 degrees. Place yams/sweet potatoes into a 9x13 casserole dish and add 1-2 TB coconut oil. Sprinkle with Chinese 5-Spice if using. Bake for 35-40 minutes, until fork-tender, tossing a few times while cooking.

2

Meanwhile, cut salmon into 2 pieces and place in the center of a baking sheet. In a small bowl, whisk together the lemon juice, grated ginger and wheat free tamari sauce, then drizzle over the salmon.

3

Roast salmon in oven for 10 minutes or until the flesh easily flakes with a fork. Don’t overcook the salmon – if you have a thin piece, it may only take 5-7 minutes to be done.

4

A few minutes before the salmon is done, heat a medium-sized skillet to medium-high heat. Add olive oil, spinach and chopped onion and sauté for 5 minutes, tossing frequently.

5

Remove sweet potatoes/yam and salmon from the oven and serve everything.

Roast Salmon with Sweet Potatoes and Spinach

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