Post-Workout Sweet Potato Hash with Baked Salmon
Post-Workout Sweet Potato Hash with Baked Salmon
Ingredients
For the Baked Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
For the Sweet Potato Hash
- 2 pounds sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Roast the sweet potatoes in the preheated oven for 20 minutes, or until they start to soften and lightly brown. Give them a stir halfway through.
⏱️ 20 min•🌡️ 400 - 4
While the sweet potatoes are roasting, prepare the salmon. Pat the salmon fillets dry with paper towels. In a small bowl, combine 1 tablespoon of olive oil, garlic powder, paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Rub this mixture evenly over the salmon fillets.
⏱️ 5 min
- 5
After the sweet potatoes have roasted for 20 minutes, gently push them to one side of the baking sheet. Place the seasoned salmon fillets on the other side of the baking sheet. Return the baking sheet to the oven.
⏱️ 2 min•🌡️ 400
- 6
Bake the salmon and sweet potatoes for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the sweet potatoes are tender and slightly caramelized. The internal temperature of the salmon should reach 145°F.
⏱️ 15 min•🌡️ 400
- 7
While the salmon and sweet potatoes finish baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 8
Add the minced garlic and dried thyme to the skillet with the bell peppers and onion. Cook for another 1 minute until fragrant. Remove from heat.
⏱️ 1 min
- 9
Once the sweet potatoes are done roasting, carefully transfer them from the baking sheet to the skillet with the sautéed vegetables. Gently toss everything together to combine, ensuring the hash is well mixed and seasoned.
⏱️ 2 min
- 10
Divide the sweet potato hash among 4 plates. Top each serving of hash with a baked salmon fillet. Garnish with fresh chopped parsley before serving immediately. Enjoy this nutrient-dense post-workout meal!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Post-Workout Sweet Potato Hash with Baked Salmon
Ingredients
For the Baked Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
For the Sweet Potato Hash
- 2 pounds sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Roast the sweet potatoes in the preheated oven for 20 minutes, or until they start to soften and lightly brown. Give them a stir halfway through.
⏱️ 20 min•🌡️ 400 - 4
While the sweet potatoes are roasting, prepare the salmon. Pat the salmon fillets dry with paper towels. In a small bowl, combine 1 tablespoon of olive oil, garlic powder, paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Rub this mixture evenly over the salmon fillets.
⏱️ 5 min - 5
After the sweet potatoes have roasted for 20 minutes, gently push them to one side of the baking sheet. Place the seasoned salmon fillets on the other side of the baking sheet. Return the baking sheet to the oven.
⏱️ 2 min•🌡️ 400 - 6
Bake the salmon and sweet potatoes for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the sweet potatoes are tender and slightly caramelized. The internal temperature of the salmon should reach 145°F.
⏱️ 15 min•🌡️ 400 - 7
While the salmon and sweet potatoes finish baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 8
Add the minced garlic and dried thyme to the skillet with the bell peppers and onion. Cook for another 1 minute until fragrant. Remove from heat.
⏱️ 1 min - 9
Once the sweet potatoes are done roasting, carefully transfer them from the baking sheet to the skillet with the sautéed vegetables. Gently toss everything together to combine, ensuring the hash is well mixed and seasoned.
⏱️ 2 min - 10
Divide the sweet potato hash among 4 plates. Top each serving of hash with a baked salmon fillet. Garnish with fresh chopped parsley before serving immediately. Enjoy this nutrient-dense post-workout meal!
⏱️ 3 min