Roast salmon & sweet potato mash recipe, high omega 3

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.

Ingredients:
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

Instructions:

• 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