Baked Salmon with Sweet Potatoes and Greek Yogurt Sauce

Salmon fillet

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!

Adapted by Food Sense from Eating Well, 2022

Salmon fillet

Baked Salmon with Sweet Potatoes and Greek Yogurt Sauce

This baked salmon recipe is a refreshing dish that combines salmon with warming sweet potato wedges. The Greek yogurt sauce adds a creamy and tangy element, while the slivered almonds provide a satisfying crunch. Together, this wholesome meal offers a balanced mix of essential nutrients, including omega-3 fatty acids, potassium, fiber, and calcium, promoting overall wellness and boosting your daily dose of electrolytes.
Servings 4 people


  • 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
  • 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.

About Danielle VenHuizen

Registered Dietitian, Certified LEAP Therapist