Sweet Potato & Salmon Bowl

By AislePrompt Editorial · ·

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 gentle reintroduction meal featuring salmon and sweet potato to ease into post-Whole30 dietary changes while avoiding common triggers. This Pacific Northwest-inspired Whole30 recipe, ready in about 28 minutes, pairs sweet potato, salmon fillet, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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: 10 min Cook: 18 min Serves 2 Pacific Northwest cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Peel and dice 1 medium sweet potato into 1/2-inch cubes, toss with 1 tbsp coconut oil and 1/4 tsp sea salt, then spread on a parchment-lined baking sheet.
  2. Step 2: Place 6 oz salmon fillet on the baking sheet with the sweet potatoes. Drizzle with 1 tbsp lime juice, season with an additional pinch of sea salt, and roast for 15-18 minutes until salmon flakes easily with a fork.
  3. Step 3: While roasting, chop 2 tbsp fresh cilantro and set aside. Once cooked, remove from oven and let rest for 3 minutes.
  4. Step 4: Divide roasted sweet potatoes and salmon between two bowls, top with fresh cilantro, and squeeze extra lime juice over the top just before serving.

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