Ginger Orange Salmon
Sweet potatoes are a nutrient-packed, low-glycemic carb source (and they’re delicious, too!). But baking them can take either some do-ahead planning or a lot of patience before dinner, 2 things that are sometimes difficult to come by! Enter: a super flavorful sweet potato hash. The smaller you cube your sweet potato, the quicker it’ll cook up in your pan. Brown it and you’ll find a new flavor you can’t get from baking in the oven.
Servings: 2
Ingredients
Salmon
- 2.4 oz wild-caught salmon filets
- 1/2 orange, juiced and zested
- 1 tsp Chosen Foods Avocado Oil
- 1 tsp honey
- 1 tsp freshly grated ginger
- 1/2 tsp sweet paprika
- sea salt & pepper to taste
Sweet Potato Hash
- 2 medium skin-on sweet potatoes, cubed to 1/2″
- 2 tsps Chosen Foods Avocado Oil
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 small red onion, diced
- 1 medium bell pepper, diced
- 2 cloves garlic minced
- 3 cups fresh spinach
- 1/2 orange, juiced and zested
- 1 tsp sweet paprika
Instructions
Salmon
-
Preheat oven to 425°F. Whisk orange juice, avocado oil, honey, and ginger together in a small bowl. Coat both sides of the salmon and place on a parchment lined baking sheet, flesh side up. Sprinkle orange zest, paprika, salt and pepper on top and set aside to marinate for 5-10 minutes.
-
Cook for 12-14 minutes, or until salmon feels slightly firm when poked. Be careful not to overcook.
*Tip: it should feel similar to the flesh on your forearm, not the flesh on your hand.
Sweet Potato Hash
-
Place cubed sweet potatoes, avocado oil, salt, and pepper in a large sauté pan over medium-high heat. Stirring frequently, cook until sweet potatoes begin to soften, about 5 minutes. Add onion and bell pepper and cook until everything begins to brown, about 5-10 more minutes. Add garlic, fresh spinach, orange juice and zest, and paprika and stir until spinach just barely begins to wilt, about 2-3 minutes. Remove from heat and divide onto 2 plates. Top with warm salmon.
