Organic Salmon and Sweet Potato Hash with Avocado
Organic Salmon and Sweet Potato Hash with Avocado
Ingredients
For the Salmon
- 1 1/4 pounds wild-caught Alaskan salmon fillets, skin on or off, about 4 fillets
- 1 tablespoon organic extra virgin olive oil
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Sweet Potato Hash
- 2 pounds organic sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 organic yellow onion, medium, diced
- 1 organic bell pepper, any color, cored and diced
- 3 tablespoons organic extra virgin olive oil
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon organic garlic powder
- 1/2 teaspoon organic smoked paprika
For Serving
- 2 ripe organic avocados, diced or sliced
- 2 tablespoons fresh organic parsley or cilantro, chopped, for garnish (optional)
- 1/2 organic lemon, cut into wedges, for serving (optional)
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for the sweet potato hash.
⏱️ 5 min•🌡️ 400
- 2
Prepare the sweet potato hash: In a large bowl, combine the diced sweet potatoes, onion, and bell pepper. Drizzle with 3 tablespoons of olive oil, then sprinkle with sea salt, black pepper, garlic powder, and smoked paprika. Toss until all vegetables are evenly coated. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
⏱️ 10 min
- 3
Roast the hash: Place the baking sheet with the sweet potato hash in the preheated oven. Roast for 20 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
⏱️ 20 min•🌡️ 400
- 4
Prepare the salmon: While the hash is roasting, pat the salmon fillets dry with paper towels. Drizzle each fillet with 1 tablespoon of olive oil and season generously with sea salt and black pepper.
⏱️ 5 min
- 5
Cook the salmon: After the hash has roasted for 20 minutes, make space on the baking sheet or use a separate oven-safe pan. Place the seasoned salmon fillets on the baking sheet/pan. Return to the oven and bake for 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
⏱️ 15 min•🌡️ 400
- 6
Assemble and serve: Divide the sweet potato hash among four plates. Top each serving with a salmon fillet. Garnish with diced or sliced avocado and a sprinkle of fresh parsley or cilantro, if desired. Serve immediately with lemon wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Organic Salmon and Sweet Potato Hash with Avocado
For the Salmon
- 1 1/4 pounds wild-caught Alaskan salmon fillets, skin on or off, about 4 fillets
- 1 tablespoon organic extra virgin olive oil
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Sweet Potato Hash
- 2 pounds organic sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 organic yellow onion, medium, diced
- 1 organic bell pepper, any color, cored and diced
- 3 tablespoons organic extra virgin olive oil
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon organic garlic powder
- 1/2 teaspoon organic smoked paprika
For Serving
- 2 ripe organic avocados, diced or sliced
- 2 tablespoons fresh organic parsley or cilantro, chopped, for garnish (optional)
- 1/2 organic lemon, cut into wedges, for serving (optional)
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for the sweet potato hash.
⏱️ 5 min•🌡️ 400 - 2
Prepare the sweet potato hash: In a large bowl, combine the diced sweet potatoes, onion, and bell pepper. Drizzle with 3 tablespoons of olive oil, then sprinkle with sea salt, black pepper, garlic powder, and smoked paprika. Toss until all vegetables are evenly coated. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
⏱️ 10 min - 3
Roast the hash: Place the baking sheet with the sweet potato hash in the preheated oven. Roast for 20 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
⏱️ 20 min•🌡️ 400 - 4
Prepare the salmon: While the hash is roasting, pat the salmon fillets dry with paper towels. Drizzle each fillet with 1 tablespoon of olive oil and season generously with sea salt and black pepper.
⏱️ 5 min - 5
Cook the salmon: After the hash has roasted for 20 minutes, make space on the baking sheet or use a separate oven-safe pan. Place the seasoned salmon fillets on the baking sheet/pan. Return to the oven and bake for 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
⏱️ 15 min•🌡️ 400 - 6
Assemble and serve: Divide the sweet potato hash among four plates. Top each serving with a salmon fillet. Garnish with diced or sliced avocado and a sprinkle of fresh parsley or cilantro, if desired. Serve immediately with lemon wedges on the side.
⏱️ 5 min