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Salmon with Roasted Sweet Potato and Banana-Avocado Cream

Salmon with Roasted Sweet Potato and Banana-Avocado Cream
Logged by @test2

Nutrition Facts

Per 450g serving

% Daily Value based on a 2000 kcal diet

Calories 620 kcal
31% DV
Total Fat 32.0g
49% DV
Total Carbohydrate 45.0g
15% DV
Protein 34.0g
68% DV

About

A hearty savory bowl featuring roasted sweet potato and flaky salmon, topped with creamy avocado and a subtle banana mash for a touch of natural sweetness. The mix balances rich healthy fats, protein, and complex carbs in a colorful, filling dish.

Ingredients

Salmon with Roasted Sweet Potato and Banana-Avocado Cream

Headnote


This bowl is built on contrast: the sweetness of roasted sweet potato, the richness of salmon, and the cool, rounded cream of banana and avocado. The dish should read as composed and deliberate, with each element distinct yet harmonized. Its success depends on clean roasting, precise seasoning, and a cream that remains supple rather than heavy.

Recipe essentials


  • Dish category: Warm bowl

  • Cuisine or origin: Contemporary

  • Course type: Main course

  • Yield: 1 serving

  • Serving size: 450 g

  • Prep time: 15 minutes

  • Cook time: 25 minutes

  • Total time: 40 minutes

  • Difficulty: Intermediate


    • Equipment


  • Baking tray

  • Small saucepan

  • Blender or food processor

  • Mixing bowl

  • Fish spatula

  • Kitchen scale


    • Ingredients



    Roasted sweet potato


  • 180 g sweet potato, peeled and cut into even 2 cm cubes


    • Salmon


  • 140 g salmon fillet, skin removed if necessary


    • Banana-avocado cream


  • 40 g banana, peeled

  • 50 g avocado, peeled and stoned


    • Method


  • 1. Heat the oven to 200°C. Line a baking tray and spread the sweet potato in a single layer. Roast for 20 to 25 minutes, turning once halfway through, until the edges are lightly caramelised and the centres are tender with no hard core.


  • 2. While the sweet potato roasts, prepare the banana-avocado cream. Place the banana and avocado in a blender or food processor and blend until completely smooth, pale, and thick enough to hold a soft ribbon. The texture should be creamy, not airy or loose.


  • 3. Season the salmon lightly with salt if desired, then place it in a small saucepan with just enough water to come halfway up the sides. Bring the water to a bare simmer over medium heat, then reduce to low and poach for 6 to 8 minutes, depending on thickness, until the flesh turns opaque and separates into moist flakes with a translucent centre just gone.


  • 4. Lift the salmon out carefully and allow it to drain briefly. The surface should remain glossy and intact, not broken or dry.


  • 5. Arrange the roasted sweet potato in the base of a warm bowl. Set the salmon alongside in clean, generous pieces. Spoon the banana-avocado cream in a smooth arc or quenelle beside the fish, keeping each component distinct.


    • Plating and serving


    Serve immediately while the sweet potato is warm and the salmon remains tender. The plate should balance warmth, softness, and richness, with the cream providing a cool, clean counterpoint.

    Professional notes


  • Cut the sweet potato evenly so it roasts at the same rate and retains shape.

  • Keep the salmon at a bare simmer; aggressive heat will tighten the flesh and cloud the finish.

  • Blend the cream only until smooth. Overworking it will dull the texture and flatten the flavour.
    • Gluten-freeDairy-freePaleoMediterraneanBalanced
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