Baked salmon, sweet potato mash and steamed asparagus

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Let me introduce you to my type of comfort food. Nice, warming, stodgy, with crispy and creamy textures and flavours that make you feel so good, yet don’t come with a slump directly after you eat or have lasting health effects on your body. Just cosy, comfortable fullness, lots of high quality nutrients and nourishment for your body. Here is one of my all time favourites that can also come with some spinach fried with some onion and garlics in a bit of oil instead of the asparagus! A perfect meal for a plant based flexitarian. Enjoy!

Baked salmon, sweet potato mash and steamed asparagus

  • Servings: 2
  • Difficulty: easy
  • Print

Dairy-free, gluten-free, nut-free.

Two points to note here: firstly, which salmon to buy? Wild caught pacific salmon is usually heralded the best as it has the least metal contaminants. However, I usually buy organic Atlantic salmon which is farm raised and may not get the best quality feed. My reasoning to do so is quite simple: being an ecologist I am extremely aware of current catch methods of wild fish and how it affects wild fish populations. I very consciously made this choice because as with everything, there is no perfect food source, you just choose your poison. Secondly, I rarely use olive oil to make warm dishes, because it has a low smoking point. However, in this dish it really adds to the taste of the fish. If you want to avoid using the oil to bake the fish (it’s fine in the mash and with the asparagus) I recommend sesame or coconut oil instead (although be mindful that it will change the flavour slightly.


  • 2 pieces of frozen salmon filet
  • 3 tbsp olive oil + a bit extra
  • 2 small-medium sweet potatoes (ca. 500g), peeled and cut into 1 cm cubes
  • 10-12 green asparagus stalks per person, woody end of stalks removed
  • Salt and pepper
  • 1 tbsp chopped fresh dill + extra to serve
  • lemon wedge to serve


  1. Preheat the over to 180°C.
  2. Add frozen salmon pieces into a glass bake pan and drizzle 2 tbsp of olive oil over it. Season with salt, then bake for approximately 25 minutes until the salmon starts to brown.
  3. Bring water to the boil in a saucepan and boil the cubed sweet potato for ca. 15 minutes. For the last 3 minutes of the cooking time, add in the asparagus on top of the sweet ptotatoes (ideally the water just about covers the sweet potatoes, so that the asparagus only gets steamed). Drain and seperate the vegetables from each other.
  4. Add the sweet potato cubes back into the now empty sauce pan and use a potato masher to make a potato mash. Add in 1 tbsp of olive oil and season with salt and pepper. Stir in the dill.
  5. Drizzle a bit of olive oil over the asparagus and season with salt and pepper.
  6. Serve the salmon with a portion of sweet potato mash, asparagus and the lemon wedge. Decorate with extra dill. Enjoy!


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