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Lower Sulfur Salmon Sweet Potato Bowls

Betsy Leighton | My Inert Life | www.myinertlife.space
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Dinner
Cuisine American
Servings 4

Equipment

  • 2 sheet pans

Ingredients
  

  • 2 tsp cumin
  • 1 tsp sea salt, divided
  • 1 medium sweet potato, not peeled diced in 1/2 inch pieces
  • 4 salmon filets
  • ½ fennel bulb sliced very thinly
  • 4 tbsp olive oil divided
  • ¼ cup chopped cilantro
  • 1 tsp ground coriander
  • 1 tbsp lime juice
  • 1 avocado, diced (optional) for garnish
  • 3 tbsp vegan mayonnaise (optional)
  • ½ tsp sriracha (optional)

Instructions
 

  • Preheat the oven to 375 °F.
  • Place the salmon filets on a sheet pan drizzled with olive oil, flipping them over a few times to coat with the olive oil. Place them flesh-side up on the pan and sprinkle with ½ tsp. sea salt. Place the pan in the oven and roast for about 30 minutes.
  • Place the diced sweet potatoes, 1 tbsp. olive oil, the cumin, and ½ tsp. salt in a large bowl. Toss until the sweet potatoes are evenly coated. Pour the mixture onto a sheet pan in a single layer and roast in the oven for about 30 minutes, stirring halfway, while you make the remaining ingredients.
  • To make the fennel slaw: In a small bowl, combine the thinly sliced fennel, 1 tbsp. olive oil, the chopped cilantro, ⅙ tsp. sea salt, the coriander, and the lime juice. Stir together.
  • Optional sauce: Stir together the vegan mayo and sriracha in a small bowl.
  • Once the salmon and sweet potatoes are done, divide them evenly between four bowls. Serve with the fennel slaw, diced avocado, and optional sauce. Or freeze portions for later consumption.
Keyword dairy-free, egg-free, gluten-free, grain-free, legume-free, low-sulfur, lower histamine, lower oxalate, nut-free, refined-sugar-free, soy-free
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