Baked Salmon & Sweet Potatoes with Turtle Beans & Spinach
Description
A sweet and limey quick meal. With a hint of spicy flavour, each mouthful of this fibre and protein packed nutritious meal is lifted.
Notes
Serves 4 Cooking time: 30 minutes
- Nutritional Value per Serving:
- Total Carbs: 58g
- Fibre: 16g
- Net Carbs: 42g
- Protein: 33g
- Fat: 14g
Ingredients
600 g
Sweet Potato 4 t
Extra Virgin Olive Oil 320 g
Scallion 2
Garlic clove 320 g
Spinach, frozen 2 t
Cumin, ground 1⁄2 t
Cayenne Pepper, ground 200 g
black Turtle Beans, washed and prepared 4 pn
Sea Salt 4 ds
Black Pepper 2
Lime zest 2
Lime juice 320 g
Salmon, wild, fresh or frozen 8 t
Greek YoghurtInstructions
- Stab the sweet potatoes all over with a fork and pressure cook or microwave for 15 - 20 minutes.
- Heat a large pan, while chopping the scallion onions and then add them to the pan along with the olive oil. Stir well and turn the heat down low to slowly cook the onions.
- Crush and chop the garlic and set to one side. Now pre-heat the oven.
- Then add the garlic, spinach, cumin, cayenne pepper, two pinches of salt, and two dashes of pepper to the pan and stir.
- Zest the limes and add the zest to the pan.
- In a baking tray, season the salmon with salt and pepper and lime juice and then bake in the oven for 10 - 15 minutes. Squeeze most of the lime juice into the pan of vegetables while keeping some back to serve.
- Put the sweet potatoes into the oven for the remaining 5 - 10 minutes to finish off cooking.
- Add the washed and prepared black beans to your pan of vegetables. Stir and leave on a low to heat through. Stir occasionally and remove from the heat once hot.
- To serve, cut the middle of the potato open, season with salt and pepper and lime juice, and top with your vegetable mixture. Finish with Greek yoghurt and baked salmon and lime.