Cumin Salmon with Sweet Potato Fries

Salmon and Sweet Potato for increased vitality

A recipe from our six-pack detox plan, this salmon and sweet potato dish will help keep you strong and supple.

Besides being a great source of omega-3, salmon is very low in mercury (unlike some other omega-3 sources) and is an excellent source of vitamin D, and selenium, which prevents cell and tissue damage.

Sweet potatoes, as their name suggests, are higher in sugar than white potatoes, however the sugars are released slowly, so they don't cause blood sugar spikes and are perfectly fine for a diabetic diet. They are low-fat, and also contain antioxidants, carotenoids, iron, magnesium and vitamins C which speeds up healing, and restore elasticity to your skin. Sweet potatoes are also high in B6, which reduces the chemical homocysteine in our bodies. Homocysteine is linked to degenerative diseases.

Cumin aids digestion and helps respiratory illnesses, whilst paprika is rich in vitamins and iron.

The proteins in the salmon also complement the vitamins C in leafy green veg, making the green salad an ideal accompaniment.

A simple and elegant meal, packed with nutrition to fuel your body and keep you in tip-top health.

Ingredients

1 (6 oz) salmon fillet
Cumin & paprika flavouring
3 sweet potatoes, unpeeled and cut into wedges
2 tbsps. light soy sauce
1 tbsp coconut oil
Green salad

Method

For the fries, heat the oven to 200°C/fan 180°C/gas 6
In a large bowl, toss the sweet potato wedges with oil and soy sauce
Transfer to a shallow roasting tin and season with black pepper and nutmeg, if you like
Bake for 30-40 minutes, until crisp
Meanwhile, coat the salmon in the flavouring and heat a large non-stick skillet, coated with cooking spray over a medium heat, add the fish
Cook for 6 minutes on each side, or until fish flakes easily when tested with a fork
Serve with a large green salad

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