Ingredients:

  • 1 medium sweet potato (about 8-10 ounces / 225-285 grams)
  • 1 tbsp almond milk (or other milk of choice) (15 ml)
  • 1 tsp honey (5 ml)
  • 1/8 tsp ground cinnamon (a dash)
  • Pinch of salt
  • Pinch of black pepper
  • 6 oz (170g) salmon fillet, skin on or off
  • 1 tsp olive oil (5 ml)
  • Pinch of salt
  • Pinch of black pepper
  • Optional: Lemon wedge for serving
  • 1 cup fresh spinach (about 30g)
  • ½ cup fresh arugula (about 15g)
  • ½ cup cherry tomatoes, halved (about 75g)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pat the salmon dry with paper towels. Drizzle with olive oil and season with salt and pepper.
  3. Wash the sweet potato and poke it several times with a fork.
  4. Place the sweet potato and salmon (on the same baking sheet) in the preheated oven. Bake for 25-30 minutes, or until the salmon is cooked through (internal temperature reaches 145°F/63°C) and the sweet potato is soft.
  5. While the salmon and sweet potato are baking, gently mix the spinach and arugula in a bowl.
  6. Once the sweet potato is cool enough to handle, slice it lengthwise. Scoop out the inner flesh into a small bowl, leaving a ½-inch border.
  7. Add almond milk, honey, cinnamon, salt, and pepper to the scooped-out sweet potato. Mash with a fork until smooth and creamy.
  8. Spoon the sweet potato filling back into the sweet potato skins.
  9. Top the filled sweet potato halves with the baked salmon and the spinach-arugula salad.
  10. Serve immediately. Consider a squeeze of lemon juice on the salmon.