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Last week I told you about my first resolution of 2015 (rewind to here). This week, as promised, I present to you my first (and as I am feeling positive, I am going to say absolutely not last) healthy dinnertime dish. It was delicious!

Ingredients: (feeds 2)

For the potatoes:

  • 2 sweet potatoes
  • 1 tablespoon of cinnamon
  • 1-2 tablespoons of honey
  • olive oil
  • salt
  • pepper

For the salmon:

  • 2 salmon fillets
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • salt
  • pepper

For the salad:

  • half a lime
  • half a small cucumber
  • 1-2 handfuls of baby tomatoes
  • 1/2 avocado
  • 1/4 white cabbage
  • 1 handful of sunflower seeds
  • 1 handful of pomegranate
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce


Part 1

Preheat oven to 190 degrees.

Wash the sweet potatoes and slice off its very ends – trying to waste as little as possible!

 Chop into chip shape chunks.

Put the chunks on a baking tray and coat in cinnamon, honey and a generous amount of olive oil. Use your hands to mix. Add sprinkles of salt and pepper and place in the oven for 50 minutes. Make sure you shake them around the tray every 15 minutes so that they crisp evenly.

Part 2

Mix together olive oil, soy sauce, salt and pepper. Place the salmon fillets on tin foil and pour the marinade on. Wrap the foil around the salmon like a parcel so that no liquid escapes and cook in the oven for 15 minutes.

Part 3

Chop the avocado, tomato, cucumber and cabbage. I like to chop my veg up small but feel free to experiment differently! 


In a bowl, combine the veg, along with sunflower seeds and pomegranate. Add sesame oil, soy sauce, salt, pepper and drizzle the half lime.

 Plate it up and you will have a tasty, filling and healthy dish.

Happy feasting!