Salmon is definitely one of my favourite foods and I have been known to eat it for breakfast, lunch and dinner (I have already had it three times this week and its only Wednesday!). So I'm glad that although it is the taste and texture I love, it is also a nutrition powerhouse - high in protein, essential omega-3 fats, calcium (yes eat those little bones!), and also contains some vitamin D. Sweet potato is another one of my favourites, however I actually love the purple variety the best and find it produces the best 'chips'. So I hope you enjoy this one as much as I do, paired with a delicious fresh salad :)
4 x small ocean trout/salmon fillets
1 tablespoon butter, melted
1 tablespoon honey
½ teaspoon paprika
2 teaspoons Dijon mustard
1 clove garlic, crushed
1 tablespoon lemon juice (plus more juice for dressing)
1 large or 2 small purple sweet potatoes, cut into wedges
4 handfuls of mixed lettuce
1 stalk of celery, sliced thinly
1 small bulb of fennel, shaved
4 x Brussels sprouts, shaved
1 green apple, quartered and thinly sliced
1 handful of walnuts, chopped
1 handful of mint leaves
Preheat the oven to 180⁰C. Place the sweet potato wedges in a large tray lined with baking paper, drizzle with some coconut oil and bake for 45 minutes or until browned and crunchy on the outside.
Meanwhile, combine the butter, honey, paprika, Dijon, garlic and lemon juice in a bowl and pour over the fish in a baking dish. Set aside until 10-15minutes remaining for the sweet potato, and then place in the oven.
For the salad, combine the lettuce, celery, fennel, Brussels sprouts, apple, walnuts and mint and drizzle over some olive oil and a good squeeze of lemon juice. Serve with the fish and sweet potato chips.