Loaded Salmon Sweet Potato

Stuffed with BBQ lentils, roasted balsamic portabella mushrooms, roasted sustainable salmon and drizzled with almond cream sauce

Serves 4

ingredients

For the Salmon

  • 4 - 4oz Verlasso salmon portions, skin on
  • salt and pepper, to taste

For the Lentils

  • 1/2 red onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 cup green or black lentils
  • 1/2 cup tomato sauce or crushed tomatoes 
  • 2 cups water
  • 1 tablespoon maple syrup
  • 1 tablespoon yellow mustard
  •  1/2 tablespoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon liquid smoke
  • 1/2 tablespoon molasses
  • 1 tablespoon of grape seed oil or avocado oil

For the Sweet Potato

  • 4 medium sweet potatoes

For the Portabella Mushrooms

  • 3 large portabella mushrooms
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1/2 tablespoon kosher salt
  • 1/2 teaspoon  black pepper

For the Almond Cream

  • 1 cup unsweetened almond cream
  • 1/4 cup plain almond or cashew yogurt

Toppings

  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons of diced red onion
  • 1/4 cup of cranberries

directions

For the Salmon

  1. Preheat the oven to 400°F.
  2. Line a roasting pan with aluminum foil.
  3. Rinse the salmon and pat dry.
  4. Place skin side down in the pan and brush with olive oil or melted butter. Add salt and pepper.
  5. Roast the fillet uncovered until browned on the outside and nearly opaque in the center, approximately 15 minutes.

For the Lentils

  1. Heat one tablespoon of oil in a large saucepan. Add the onions, garlic and cook on medium heat for about 10 minutes, stirring frequently to prevent the onions from burning.
  2. Add the tomato sauce, water, maple syrup, mustard, liquid smoke, smoked paprika, molasses, salt and lentils.
  3. Bring to a boil, cover and lower heat to medium-low. Let simmer for about 45 minutes or until lentils are tender.

For the Sweet Potato

  1. Prick each sweet potato with a fork 3-4 times and wrap loosely in foil. Place potatoes on baking sheet and cook for 1 hour at 375 degrees Fahrenheit. After you have allowed potato to cool. Slice them lengthwise down the center. Open up the sides to make room for the lentils and mushrooms.

For the Portabella Mushrooms

  1. Clean mushrooms with a damp towel and remove stem. In a bowl, mix together vinegar, olive oil, salt and pepper. Add mushrooms and toss. Place mushrooms on foil lined baking sheet and cook for 15 mins at 400 degrees Fahrenheit. Cut mushrooms lengthwise and set aside.

For the Almond Cream

  1. Mix ingredients together. Set Aside. (If you cant find these ingredients, you can substitute with heavy cream and plain non-fat greek yogurt.)

To Serve

  1. Take the halves of sweet potato and stuff them with your lentils and chopped mushrooms. Top with flaked salmon. Add your toppings and drizzle with cream.

Adapted from Chef Ryan Lopez's Baked Sweet Potato recipe