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Roast salmon & sweet potato mash recipe, high omega 3

Madeleine Shaw / Apr 7, 2015

Simple and hits the spot! Salmon is most people’s go-to fish these days. I love salmon. Roast salmon is my favourite, especially on a nice summer’s day when you cook it right and it gets that melt in your mouth texture…that’s the sweet spot for me.


Salmon contains lots of omega-3 fatty acids that act as a powerful anti-inflammatory in our bodies, helping us to maintain clear, calm skin. I find salmon is a lot more filling than other fish too. I’ve made this with some sweet potato mash, which is such a fave of mine.

Make an extra portion for the next day so you can have it for lunch.

Serves 2

  • 2 salmon fillets
  • 2 tbsp of sesame seeds
  • 4 tbsp of coconut oil
  • 2 sweet potatoes
  • 1 tbsp of grated fresh ginger
  • 1 pinch of smoked paprika
  • 30ml of almond milk (or coconut milk or rice milk)
  • 1/2 cauliflower
  • 1 tbsp of capers
  • olive oil, salt and pepper


  • Set the oven to 200°C. Cut up the cauliflower into small florets. Melt 2 tsp of coconut oil and pour it over the cauliflower.
  • Roast for 30 minutes in the oven, then add the capers and a dash of olive oil with some ground salt and pepper.
  • Peel and cut the sweet potato into small chunks. Add a little water to a pan and boil the sweet potato for 15 minutes until cooked through.
  • Drain the sweet potato chunks in a colander and place them in a food processor with the ginger, a good grind of salt and pepper, milk and paprika. Blend until smooth.
  • Rub the salmon fillets in 1 tbsp of coconut oil each. Throw the sesame seeds evenly over them and grind some salt on top. Pop them in the oven next to the cauliflower and roast for 7-10 minutes.

Serve all together hot!

Tip: Cut the potato up into small pieces so you can cook this dish in under 30 minutes.

Photo credit: Madeleine Shaw