Low FODMAP
|
Pescatarian, High Protein, Low Carb
Salmon & Sweet Potato Salad
Cooking Time:
40
mins
You Need:
Serving Size:
1
Ingredients
Seasonings
Sweet Potato.......................................1/2 cup
Salmon (without skin)..........................170 grams
Mixed Salad Leaves (no dressing)......2 cups
Cucumber.............................................1/4 cup
Chives...................................................1 tbsp
Basil Leaves..........................................2 tbsp
Extra Virgin Olive oil......1 tbsp
Lemon Juice..................1 tbsp
Salt & Pepper.................to taste
Preparation
Preheat The Oven:
425ºF (220ºC)
Line a baking sheet with parchment paper
Peel & Dice into 4x4 cubes:
Sweet Potato
Dice:
Cucumber
Roughly Chop:
Basil Leaves
Chives
Cooking Instructions
1.
Spread the sweet potatoes on the baking sheet. Toss the sweet potatoes with half of the oil, salt, and pepper.
2.
Cook in the oven for 20 minutes.
3.
Take the baking sheet out and flip the sweet potatoes.
4.
Place the Salmon in the center of the pan, among wiht sweet potatoes.
5.
Baked until the sweet potatoes are tender and the salmon flakes easily wiht a fork, about 15 minutes.
6.
Set aside to cool slightly.
7.
Add the mixed greens to a plate and top with basil, cucumber, cooked sweet potatoes, and salmon.
8.
Top with the remaining oil, lemon juice, chives, and season wiht salt & pepper if needed. Enjoy!