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.
- 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