Fit For Twenty Fifteen: Salmon stuffed sweet potato

Loaded potatoes with creamy salmon

Salmon stuffed sweet potato

Salmon stuffed sweet potato

Taking a break from the beauty of France. This is a meal which is healthy and tasty. Salmon is one the most popular fishes and there are so many different ways to prepare it. I’ve shared salmon recipes from kid-friendly fish fingers to pancakes and fish pie, but this is one of the healthiest recipes I’ve done with salmon so far. You can find other healthy recipes and even a few exercise tips in my health and fitness section.

Salmon is a great source of protein and essential fatty acids, such as omega 3 – the big one that people often take as a supplement. Salmon and potatoes are a great way to add size and muscle. The sweet potato is a great source of slow burning carbs and the salmon is packed with muscle building protein.

I cooked this a couple of nights ago and Hana and I really liked it. When I prepared the salmon filling I popped half in a box and, once cooled down, into the fridge. You can stir it through some pasta and it makes a nice quick and simple lunch the next day!

Salmon stuffed sweet potatoes for 2

440g salmon fillet
4 sweet potatoes
Half a carton of Greek yogurt
6 spring onions, chopped
2 cloves of garlic, finely chopped
1tbsp chives
Olive oil

To serve
Green beans
Baby corn
¼ of a lime with each serving
Grated Parmesan

Recipe

Set oven to 200c / 390f / gas mark 6. Wash the potatoes then rub with olive oil. Wrap in tin foil and pop in the oven on a baking tray. Bake till soft.

When the potatoes are soft inside take out of the foil and pop back on the baking tray to crisp up. At the same time wrap the salmon in tin foil and bake in the oven for 20 minutes. During this time the potatoes should crisp up.

Sweet potatoes

Sweet potatoes

Photo: Mike Licht

Once the salmon is cooked, flake it into a bowl. Add the chopped chives and spring onion to the flaked salmon then the finely chopped garlic and the yogurt. At this point reserve half the salmon mix to stir through pasta the next day. Steam or boil the veggies.

Once the potatoes are ready, slice down the middle and scoop out the insides with a spoon. Pop the contents in with the salmon mix. Stir it all together. Add more yogurt if you need it or want to make a creamier sauce.

Stuff the filling into the potatoes  and serve. Top with parmesan cheese and serve with the veggies and a wedge of lime on the side.


Russell BowesReview text and photos By Russell Bowes Find me on Google Plus, catch up and message me on Twitter and see more great pictures on Flickr and Instagram. Pin with me on Pintrest.

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