Salmon & Japanese Mixed Leaf Salad

Name: Salmon & Japanese Mixed Leaf Salad with Sweet Potato Chunks
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Carrot; 1 packet Ginger Paste; 1 packet Japanese Dressing; 1 packet Mixed Salad Leaves; 1 Cucumber; 1 Snacking Tomatoes; 1 packet Soy Sauce Mix; 1 Spring Onion; 1 packet Sweet Potato Chunks; 280 g Salmon; 1 drizzle olive oil; ¼ cup water

with Sweet Potato Chunks

Recipe Development TeamUpdated on June 15, 2026

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Calories

642 kcal

Protein

35.4g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Gluten
Sesame
Soy
Wheat
Fish
Milk
Almond
Cashew
Fish
Eggs
May contain traces of allergens
Crustaceans
Molluscs

If you want a new side to your standard salmon meal, then look no further. Instead of rice, or noodles or more salmon, we came up with the brilliant idea to pair sweet potato chunks with your salmon tonight. This one could really be the start of a whole new dynamic pairing!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Carrot

1 packet

Ginger Paste

1 packet

Japanese Dressing

(Contains: Gluten, Sesame, Soy, Wheat May be present: Milk, Almond, Cashew, Fish, Eggs.)

1 packet

Mixed Salad Leaves

Cucumber

Snacking Tomatoes

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat)

Spring Onion

1 packet

Sweet Potato Chunks

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs.)

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

Nutritional Values

Calories642 kcal

Energy (kJ)2690 kJ

Fat37.3 g

of which saturates6 g

Carbohydrate39.9 g

of which sugars20.5 g

Dietary Fibre9.5 g

Protein35.4 g

Sodium856 mg

Potassium100 mg

Calcium8.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato chunks on a lined oven tray. • Drizzle with olive oil, sprinkle with sesame seeds, season with salt and toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the sweet potato between two trays.

• Meanwhile, roughly chop snacking tomatoes (see ingredients) and celery. • Thinly slice spring onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook ginger paste and spring onion until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix to ginger oil mixture and stir to combine. Set aside.

• When sweet potato has 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!

• In a medium bowl, combine mixed salad leaves, tomato, celery, Japanese style dressing and a drizzle of olive oil. Season. • Divide sesame sweet potato chunks, salmon and Japanese mixed leaf salad between plates. Spoon gyoza sauce over salmon. • Serve with plant-based mayonnaise. Enjoy!