Flaky, tender salmon fillet served atop spiced, roasted sweet potatoes for a fabulous Fish Friday dinner.
When planning my menu each week, I find it helps to have themes which encourages variety and keeps me from repeating the same menu each week. So I try to celebrate and plan in the following ways. Soup Saturday, Sunday Supper, Meatless Monday, Taco Tuesday, Wok Wednesdays, and Fish Fridays.
I am not always successful and often times, Soup Saturday turns into Stew Saturday or into Salad Saturday during the summer months. Meatless Monday can be Mexican Monday, Taco Tuesday is sometimes Try-it Tuesday if I am experimenting with a new recipe.
My toughest day is always Fish Friday, because Frank is not a huge Fish/Seafood fan, unless it is fried fish which I don't like to serve more than once a month. I was thrilled when he actually enjoyed this Fish Friday meal that I am sharing with you today.
I am also sharing our Weekly Menu which includes a Mexican Fiesta for Frank's 75th birthday celebration on Saturday. On Sunday, we are going to see our niece and will have dinner out.
Saturday-Frank's Birthday Dinner
Chips with Guacamole and Salsa
Build your own Taco Bar
Black Bean Enchiladas
Shrimp Fajitas
Chicken Tamales
Mexican Rice
Desserts by Nicole
Sunday
Out for dinner
Meatless Monday
Leftover Black Bean Enchiladas
Taco Tuesday-Cinco de Mayo
Sheet Pan Nachos
Wok Wednesday
Vegetable Stir Fry
Thursday
Hamburgers on the Grill
Potato Chips
Fish Friday
Fried Perch
Baked Potatoes
Cole Slaw
Yield: 2
Spiced Salmon and Sweet Potatoes
Flaky, tender salmon fillet served atop spiced, roasted sweet potatoes for a fabulous Fish Friday dinner.
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Ingredients
- 1 sweet potato, peeled and cut into 2" pieces
- 2 T. olive oil, divided
- 1/2 T. cumin
- pinch of crushed red pepper
- salt and pepper, to taste
- 2 (6 oz) salmon fillet
- 1 T. orange juice
- 1/2 t. honey
- 1/4 t. ginger paste
- 1/2 t. champagne vinegar
Instructions
- Toss the sweet potatoes with the 1 Tablespoon of the olive oil, salt, pepper, cumin, and crushed red pepper. Place onto a baking sheet covered with parchment or a silicone mat. Roast in a hot oven (425*) for about 20 minutes, until fork-tender.
- Whisk together the juice, honey, ginger paste, and vinegar. Set aside.
- Season the salmon with salt and pepper. Heat the remaining olive oil in a skillet over med-high heat. Sear until just opaque, about 3-5 minutes per side, depending on the thickness of the fish.
- Divide the sweet potatoes between two plates, top with the fish fillet and drizzle with the vinaigrette.
Notes
adapted from a recipe found in Prevention magazine
Nutrition Facts
Calories
478Fat (grams)
25 gSat. Fat (grams)
4 gCarbs (grams)
26 gFiber (grams)
4 gNet carbs
22 gSugar (grams)
7 gProtein (grams)
36 gSodium (milligrams)
238 mgCholesterol (grams)
94 mg
Property of A Day in the Life on the Farm
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