With the warmer weather, we’ve been talking electrolytes this month. For a quick overview of what electrolytes are, see our electrolyte blog post here.
While electrolyte supplements abound, the cool thing is, you can actually get most of these essential minerals from food. This baked salmon recipe with a creamy yogurt sauce is a great way to get started!
Both salmon and sweet potatoes are high in potassium and magnesium, and the yogurt offers calcium, phosphorous AND potassium. Add some magnesium-rich nuts as garnish, and you have a winning combo!
Baked Salmon with Sweet Potatoes and Greek Yogurt Sauce
- 4 wild-caught salmon fillets (High in potassium)
- 2 large sweet potatoes, peeled and chopped into 1'' cubes (High in magnesium)
- 2-3 tsp olive oil
- 1 lemon, juiced
- ½ cup fresh dill or parsley
- salt and pepper, to taste
- FOR THE YOGURT SAUCE:
- ½ cup Greek yogurt (High in calcium)
- 1 tbsp lemon juice
- 1 tbsp chopped dill or parsley
- 3-4 tbsp slivered almonds, for garnish (High in magnesium)
- Preheat the oven to 400°F. Place salmon fillets on a baking sheet lined with unbleached parchment paper. Season the salmon with olive oil, lemon juice, chopped dill or parsley, salt, and pepper.
- Cut the sweet potatoes into wedges and place them on another baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake both the salmon and sweet potatoes in the preheated oven for 15-20 minutes or until the salmon is cooked through and the sweet potatoes are tender.
- While the salmon and sweet potatoes are baking, prepare the Greek yogurt sauce. In a small bowl, mix together Greek yogurt, lemon juice, chopped dill or parsley, salt, and pepper until well combined.
- Once the salmon and sweet potatoes are done, serve them together on a plate. Drizzle the Greek yogurt sauce over the salmon and sprinkle slivered almonds on top for added crunch and a magnesium boost.