Dinner
Salmon with Sweet Potato Mash
A clean sheet-pan dinner of oven-baked salmon with soft sweet potato and zucchini, finished with fresh parsley or dill. Everything roasts together at a moderate heat, so the fish stays juicy and the vegetables turn tender.
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Ingredients
- 240 g salmon fillet
- 500 g sweet potatoes
- 250 g zucchini
- 1 tsp rapeseed oil or mild olive oil
- 2 tbsp parsley or dill
- 1 pinch salt
Method
- Preheat the oven to 190°C conventional heat. Prepare the sweet potatoes and zucchini.
- Toss the sweet potatoes and zucchini with the oil and a little salt, then spread on a tray.
- Add the salmon fillet and bake for about 20 minutes until tender and juicy.
- Finish with herbs and serve a small-to-medium portion.
Why this recipe is gentle
The vegetables are baked with just a teaspoon of oil and a pinch of salt, with no onion, garlic, tomato, or citrus. Sweet potato and zucchini are mild and easy to cook soft, and herbs replace sharp seasoning.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Salmon is naturally rich in fat, so keep to a small-to-medium portion.
- If fat tends to bother you, use cod or another lean white fish instead.
- Bake the fish just until it flakes rather than crisping it in extra oil.
