“Mouthwatering Chilean Lunch: Creamy Avocado Salmon with Spicy Roasted Sweet Potatoes”

Allergens

Fish, Tree Nuts (Avocado)

Ingredients

• 2 lbs fresh salmon fillet, skin removed 4 large ripe avocados 4 medium sweet potatoes 2 tbsp chili flakes 1 tsp paprika Salt and pepper to taste 3 tbsp olive oil 2 cups mixed salad greens 1 cup cherry tomatoes, halved 1/4 cup fresh parsley, finely chopped 1/4 cup fresh cilantro, finely chopped 3 tbsp lemon juice 2 cloves garlic, minced 1/2 tsp ground cumin

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Rinse and pat dry salmon fillet. Season with salt and pepper, then place on the prepared baking sheet. Bake for 15 20 minutes or until cooked through. Remove from oven and let it rest.
3. In a mixing bowl, combine avocados, lemon juice, minced garlic, cumin, salt, and pepper. Mash together to create a creamy sauce.
4. Wash sweet potatoes, then cut into 1 inch cubes. Toss them with olive oil, chili flakes, paprika, salt, and pepper in a large bowl. Spread the seasoned sweet potatoes on the baking sheet used for salmon. Roast for 20 25 minutes or until tender and slightly crispy.
5. In a separate bowl, combine mixed salad greens, cherry tomatoes, parsley, and cilantro. Drizzle with lemon herb dressing and toss well.
6. To plate, place a dollop of avocado sauce on each serving dish. Slice the salmon fillet and arrange it over the sauce. Surround the salmon with roasted sweet potatoes and top with the salad mix. Garnish with extra fresh herbs if desired.

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable Chilean lunch experience.

Notes

Adjust the spice level to your preference by adding more or less chili flakes.