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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!

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Nutrition Per Serving

  • Calories 772
  • Carbs 87.6g
  • Fat 33.9g
  • Fibre 11.3g
  • Protein 32.9g
  • Sugar 43.5g

Reviews

4.7
3 reviews

    Follow the recipe steps below or

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  • 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. 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, Dijon mustard and half of the honey.

  • 6.0 min

    Season the salmon lightly with salt and pepper. 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 (10-15mins).

  • 15.0 min

    Halve the cherry tomatoes. 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). Add the cherry tomatoes and continue to sautee until they have softened.

  • 22.0 min

    Mix together in a small bowl, the balsamic vinegar, 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. 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. Stir through the basil.

  • 28.5 min

    Spoon the cherry tomato mixture over the salmon and serve.

Salmon Fillet
Salmon Fillet
130.00 Grams
Cherry Tomatoes
Cherry Tomatoes
halved
70.00 Grams
Fresh Basil
Fresh Basil
sliced
3.00 Grams
Red Onion
Red Onion
finely chopped
1.00 Whole
Olive Oil
Olive Oil
2 tablespoons per person
2.00 Tablespoons
Smoked Paprika
Smoked Paprika
1.00 Teaspoons
Honey
Honey
30.00 Grams
Cayenne Powder
Cayenne Powder
Use according to taste
0.50 Teaspoons
Apple Cider Vinegar
Apple Cider Vinegar
10.00 Millilitres
Balsamic Vinegar
Balsamic Vinegar
10.00 Millilitres
Dijon Mustard
Dijon Mustard
10.00 Grams
Sweet Potato
Sweet Potato
chopped
250.00 Grams

Reviews

4.7
3 reviews

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