Southwest Salmon and Sweet Potatoes

Southwest Salmon and Sweet Potatoes

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From: Diabetic Living Magazine

Using a foil packet to steam this salmon and sweet potato dinner, instead of cooking in butter or oil, helps keep the calories and fat low.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 (5 ounce) fresh or frozen skinless salmon fillets
  • 12 ounces sweet potatoes, scrubbed and cut crosswise into ⅛- to ¼-inch-thick slices
  • 2 teaspoons canola oil
  • ½ teaspoon dried oregano, crushed
  • ½ teaspoon ground ancho chili pepper or chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Nonstick cooking spray
  • 1 medium orange, peeled and coarsely chopped


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Thaw fish, if frozen. Rinse fish and pat dry with paper towels; set aside. In a medium bowl, toss sweet potato slices with canola oil. In a small bowl, combine oregano, ancho chili pepper, cumin, salt, and black pepper. Sprinkle 1 teaspoon of the oregano mixture evenly on the salmon fillets. Add remaining oregano mixture to sweet potatoes and toss to coat.
  2. Tear off four 18-inch squares of heavy foil. Lightly coat one side of each foil square with nonstick cooking spray. In the center of each foil square, arrange one-fourth of the sweet potato slices, overlapping slightly. Top each sweet potato mound with a salmon fillet and arrange orange pieces atop salmon.
  3. For each packet, bring up two opposite edges of a foil square and seal with a double fold. Fold ends to completely enclose fish and vegetables, leaving space for steam to build. Place the packets, seam sides up, on a very large baking sheet.
  4. Bake for 30 to 35 minutes or until fish flakes easily when tested with a fork and sweet potatoes are tender. Open the packets carefully when checking doneness. Transfer contents of each packet to a dinner plate.

Nutrition information

  • Serving size: 1 salmon fillet and 3 ounces sweet potatoes
  • Per serving: 369 calories; 18 g fat(3 g sat); 4 g fiber; 21 g carbohydrates; 30 g protein; 56 mcg folate; 83 mg cholesterol; 7 g sugars; 12,303 IU vitamin A; 24 mg vitamin C; 60 mg calcium; 1 mg iron; 280 mg sodium; 872 mg potassium
  • Nutrition Bonus: Vitamin A (246% daily value), Vitamin C (40% dv)
  • Carbohydrate Servings:

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