Roasted Salmon & Tomato Salsa

with Sweet Potato Mash

Gluten Free
Paleo
Seafood
Low Calorie

This easy to make baked salmon is covered in a sweet and smoky rub and served with sweet-balsamic cherry tomato and basil salsa. It's a healthy and delicious 30-minute meal!

Nutrition Per Portion

772 Calories |
87.6g Carbohydrates |
33.9g Fat |
11.3g Fibre |
32.9g Protein |
43.5g Sugar

Salmon Fillet
Cherry Tomatoes
Fresh Basil
Red Onion
Olive Oil
Smoked Paprika
Honey
Cayenne Powder
Apple Cider Vinegar
Balsamic Vinegar
Dijon Mustard
Sweet Potato

0.0 min

Preheat the oven to 180C. Line a baking tray with parchment paper or aluminum foil.
1.0 min

Peel and finely chop the sweet potato.
3.5 min

In a saucepan, add the sweet potato and cover with water. Bring to the boil and cook until the sweet potato has softened and is easily pierced with a fork.
4.5 min

In a bowl, mix together the paprika, cayenne and half of the honey.
6.0 min

Season the salmon lightly with salt and pepper.
7.0 min

Rub some of the paprika-honey mixture over the top of the salmon.
8.0 min

In a frying pan heat half of the olive oil over high heat.
9.5 min

Place the salmon skin side down in the pan and cook until the skin is crisp. Turn over and allow the top of the salmon to caramelise but not burn (approximately 1-2 minutes on each side).
13.5 min

Remove the salmon from the pan and transfer to the prepared baking tray. Drizzle the remaining paprika-honey mixture over the salmon and place in the oven to roast until cooked through.
15.0 min

Halve the cherry tomatoes.
16.5 min

Peel and finely chop the red onions. Slice the basil.
18.5 min

Wipe down the frying pan used to caramelise the salmon and return over medium-high heat with the remaining olive oil.
19.0 min

Add the red onion and sautee until softened (1-2 minutes).
20.5 min

Add the cherry tomatoes and continue to sautee until they have softened.
22.0 min

Mix together in a small bowl, the balsamic vinegar, mustard, apple cider vinegar, and the remaining honey.
23.5 min

Drain the sweet potato, return to the saucepan and mash until smooth.
24.5 min

Distribute the sweet potato mash among serving plates.
25.0 min

Remove the salmon from the oven and distribute among serving plates.
26.0 min

When the cherry tomatoes have softened, lower the heat and stir through the vinegar-mixture.
27.0 min

Stir through the basil.
28.5 min

Spoon the cherry tomato mixture over the salmon and serve.

Ingredients

Salmon Fillet

Cherry Tomatoes , halved

Fresh Basil , sliced

Red Onion , finely chopped

Olive Oil

Smoked Paprika

Honey

Cayenne Powder

Apple Cider Vinegar ,

Balsamic Vinegar

Dijon Mustard

Sweet Potato , chopped