Salmon with Citrus-Sweet Potato Mash

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A protein-packed meal that boosts energy for cardio recovery during Whole30 reintroduction. This Mediterranean-inspired Whole30 recipe, ready in about 35 minutes, pairs salmon fillets, sweet potato, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Mediterranean cuisine 450 cal/serving

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Ingredients

2 (6 oz each) salmon fillets
2 medium sweet potato
1 medium lemon
2 tbsp olive oil
1 tsp fresh chopped dill
1/2 tsp sea salt

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Instructions

Step 1: Preheat oven to 400°F. Place 2 salmon fillets on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil, 1/2 tsp sea salt, and 1 tsp chopped dill. Squeeze 1/4 of a lemon over the top.
Step 2: Bake salmon for 12-15 minutes until flakes easily with a fork and reaches 145°F internal temperature.
Step 3: While salmon cooks, boil 2 medium sweet potatoes until fork-tender (15-18 minutes). Mash with 1 tbsp olive oil, 1/4 lemon juice, and remaining 1/2 tsp sea salt until smooth. Stir in remaining dill.