Fajita-spiced Salmon & Sweet Potato Bowl with Sweetcorn
Big flavour, sensible numbers. This Mexican plate pairs salmon with sweet potato for 37g protein and roughly 569 kcal.
Ingredients
- 130g Salmon Fillet
- 200g sweet potato
- 80g sweetcorn
- 80g courgette
- 50g salsa
- 50g red onion
- 15g lime
- 2 tsp fajita seasoning
- fresh coriander
Method
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1
Prep everything first: wash and trim the sweetcorn and courgette, then measure out the sauce ingredients.
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2
Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.
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3
Place the salmon on a lined tray, brush with some of the sauce and bake at 200°C for 12-14 minutes until it flakes easily.
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4
Toss the protein and onion in fajita seasoning and cook over high heat until charred. Finish with lime juice and spoon salsa over the top.
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5
Meanwhile, steam or stir-fry the sweetcorn and courgette for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: sweet potato first, then the veg and salmon, spooning over any remaining sauce. Finish with the fresh coriander.
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