Baked Salmon Swiss Chard \ Sweet and Yam-y Potatoes

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

Swiss chard

🥗Healthier: spinach

💰Cheaper: kale

Spinach and kale are widely available and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for cooking.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Regular potatoes are cheaper and versatile.

Remove the leaves from the stems of the Swiss chard, keeping the stems to use with the potatoes.

Preheat the oven to 400°F.

Place a banana leaf in the baking tray.

Chop the Swiss chard leaves and place them inside the banana leaf.

Place the salmon fillet on top of the Swiss chard leaves.

Season the salmon with salt and add pieces of butter and lemon on top.

Add lime leaves for extra flavor.

Roll the banana leaf around the salmon and secure it.

Dice the sweet potato and purple yam potato into about half-inch pieces.

Mix the diced potatoes with salt, pepper, and chopped garlic.

Cook the potatoes on medium-low heat for about 3-4 minutes, stirring occasionally.

Add the sweet potato and purple yam potato to the pan and mix well, cooking for 7-9 minutes while stirring occasionally.

Remove the salmon from the oven, squeeze lemon juice on top, and serve with the sautéed potatoes and Swiss chard stems.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens