Salmon and Avocado Salad with Baked Sweet Potato
Nutrition per serving
Calories | 560 kcal |
Protein | 40.9 g |
Carbs | 47.8 g |
Fats | 23.1 g |
Saturated Fat | 3.6 g |
Monounsaturated Fat | 12.9 g |
Polyunsaturated Fat | 3.2 g |
Sugars | 11.1 g |
Fiber | 13.2 g |
Sodium | 295 mg |
Ingredients
Salmon Fillets | |
Sweet Potato | |
Baby Spinach | |
Cherry Tomatoes | |
Avocado | |
Olive Oil |
Preparation
1. Pre-heat the oven to 200 C (390F).
1. Pre-heat the oven to 200 C (390F).
2. Cut the cherry tomatoes into halves.
3. Dice the avocado.
4. Prick the potato several times using a knife or fork.
Cooking
1. Microwave the potato for 8 minutes, then transfer to the oven to cook for 45 minutes.
1. Microwave the potato for 8 minutes, then transfer to the oven to cook for 45 minutes.
2. Season the salmon with salt and pepper. Wrap in foil and place in the oven to bake for 20 minutes.
3. Lay the spinach onto a plate, then arrange the tomatoes and avocado on top. Flake the salmon over the top of the salad, then drizzle over 1 tsp of olive oil. Serve the baked potato on the side.