Balsamic Salmon with Sweet Potatoes and Sprouts

Whenever I make this dish for dinner it always gets rave reviews and I am often told it is BETTER than a fancy restaurant. Unlike a restaurant, by preparing it yourself, you’ll know exactly what ingredients are going into the dish… No refined sugars or gluten here! Balsamic, rosemary, orange zest, and a touch of honey glaze the salmon, sweet potatoes, and Brussels sprouts before air frying at the same time for perfectly-roasted results without even heating up the oven. But….if you don’t have an air fryer, simply make a sheet pan meal with the salmon and veggies, adding the marinade, and cook in a 400 degree oven for 20-25 minutes.

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Balsamic Salmon with Sweet Potatoes and Sprouts

Prep Time
10 mins

Cook Time
12 mins

Serves
2

INGREDIENTS

1 1/2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon honey

1 teaspoon orange zest

1/2 teaspoon dried crushed rosemary

2 fresh wild salmon fillets (about 4-ounces each)

3 cups brussels sprouts, halved

2 cups chopped sweet potato (1 large potato)

1/2 medium red bell pepper, chopped

Salt and pepper

DIRECTIONS

Let the air fryer preheat at 380°F for 3 minutes before cooking.

In a large mixing bowl, whisk together olive oil, balsamic vinegar, honey, orange zest, and rosemary.

Toss salmon fillets in the oil and vinegar mixture, shake off any excess, and set aside.

Add brussels sprouts, sweet potato, and chopped bell pepper to the remaining oil and vinegar mixture in the mixing bowl and toss to lightly coat. Arrange at the bottom of the preheated air fryer.

Top the vegetables with the salmon and lightly season all with salt and pepper.

Let cook for 8 minutes, or until salmon easily flakes with a fork. Remove salmon and place under foil as you finish the vegetables.

Put the vegetables in the air fryer basket, raise the cooking temperature to 400°F and continue cooking for 4 minutes, just until potatoes begin to brown.

Serve salmon over top of the cooked vegetables.

Mona’s Tips

This is even more aromatic when cooked with a fresh sprig of rosemary over top of each salmon fillet. It also makes for a beautiful presentation.

Ingredient Insider

Wild salmon season is from May to October. I always try to buy wild salmon as it contains more heart-healthy and anti-inflammatory omega-3s (good fat), less saturated fat, and less calories than its farmed counterpart.

Calories per serving: 440 ∙ Fat: 14.5g ∙ Net Carbs: 51g ∙ Fiber: 9.5g ∙ Sugars: 18g ∙ Protein: 30g