Sometimes you need a fresh, light dinner that won't keep you in the kitchen for hours. This is one of those meals - the hint of salt on the fish, the bitter greens, and the soothing sweet potatoes make for a pretty nice little combo.
I know some of you are thinking, "but sweet potatoes are loaded with carbs..carbs are the devil!" True, there's about 20g of carbs per 100oz, but calm down. Eating some carbs won't kill you, in fact it might help you out a bit. Not to mention sweet potatoes have a lot of fiber, Vitamins A & B, iron, calcium, magnesium, and beta carotene. Another fun fact (thanks to Wikipedia), is that China is the largest producer of sweet potatoes, providing about 80% of the world's supply. As with all of your food, try to buy them locally grown.
2 Salmon filets - I happen to come across some wild, frozen Sockeye salmon
1 tsp pink Hawaiian sea salt
1 tsp fresh ground black pepper
2 small pads of butter
1 lemon - cut into 2 wheels for presentation and couple wedges to squirt
2 sweet potatoes
3 tbs chives, chopped
1 tsp sea salt
For the fish - Preheat oven to 400. Rinse and dry fish, season evenly with Hawaiian salt and pepper. Place on a foil lined baking sheet and add the thin pad of butter and a lemon wheel on top. Bake for about 8 minutes (depending on the thickness of your fish), or until it flakes with a fork without being dry. Remove from oven and squeeze remaining lemon over top.
For the potatoes: You can peel them, but I like the skin on so I just give them a good scrub. Cut them into pieces, cover with water and bring to a boil. When they're soft, drain almost all the water - I leave a few tbs just to keep them smooth - and mash with a potato masher/electric mixer. You can also add a little coconut milk if they seem dry. Drop in those chives, a little salt & pepper and mash a bit more
I served this with a wild rocket salad dressed with good olive oil
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