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.
Ingredients
- 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)
Instructions
- 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.