Salmon with sweet potatoes and zucchini

Salmon with sweet potatoes and zucchini

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  • 0:35 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

salmon is the star attraction of this very tasty dinner recipe.

Featured in
Paleo recipes, Easy dinner recipes


  • 400g orange sweet potatoes (kumara)
  • Olive oil cooking spray
  • 2 zucchinis
  • 4 x 175g pieces salmon, pin-boned, skinned
  • 80g pitted Sicilian green olives (see note)
  • 1/2 bunch mint
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 lemon
  • 1 clove garlic
  • 1/2 avocado


  • Step 1
    Place a roasting pan in oven and preheat to 220C fan-forced. Wash and dry potatoes, then cut into 1cm cubes. Line hot oven tray with baking paper and scatter potatoes over one half. Spray with oil, season with salt and pepper, and roast for 10 minutes. Cut zucchinis into 1cm cubes. Add to other half of tray. Spray with oil, season and roast for a further 10 minutes or until all vegetables are tender.
  • Step 2
    Spray salmon with oil and season. Place a round of baking paper in the base of a frying pan over high heat. Add salmon, curved-side down first, and cook for 3 minutes each side or until browned. Turn off heat and leave to rest in pan for 5 minutes.
  • Step 3
    Meanwhile, to make salsa, place olives, mint and 2 tablespoons oil in the bowl of a small food processor. Squeeze in juice from half of lemon, peel and crush in garlic, then process until finely chopped. Tip half of mixture into a small bowl, squeeze over juice from remaining lemon half and add remaining 1 tablespoon oil. Finely chop avocado and add to bowl, then season.
  • Step 4
    Spoon remaining olive mixture over vegetables in pan, toss to combine, then divide among plates. Top with salmon and serve with olive and avocado salsa.

  • Low carb
  • Low sugar
  • Lower gi
  • Paleo


  • 2684 kj


  • 43g

    Fat Total

  • 9g

    Saturated Fat

  • 5g


  • 46g


  • 114mg


  • 380.29mg


  • 7g

    Carbs (sugar)

  • 16g

    Carbs (total)

All nutrition values are per serve


By using baking paper and olive oil cooking spray you can get a similar amount of browning and flavour to regular frying while reducing the amount of oil used. Low-GI sweet potatoes with their skins are also a healthier option than potatoes.

We used Sandhurst Fine Foods Pitted Sicilian Green Olives, from supermarkets.

Mix things up a bit and use blue-eye or snapper in place of salmon, pumpkin instead of sweet potato, or coriander instead of mint in the salsa.

  • Author: Sophia Young
  • Image credit: Brett Stevens
  • Publication: MasterChef



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