"Salmon is a great food source of Vitamin D. This colourful salad is super fresh and light, and perfect for an easy lunch” -Jarrod Agosta, Dietitian and Nutritionist

Serves 2

What you will need:

2 salmon fillets skin off, pin boned (~130g each)

2 small sweet potatoes

1 tbsp Extra Virgin Olive Oil

160g cherry tomatoes (mixed colour preferable)

2 lemons or 50ml lemon juice

½ a cucumber

¼ of a pineapple

1 green chilli (to own taste preferences)

1 red chilli (to own taste preferences)

Salt & pepper

½ bunch mint

How to prepare:

  1. Wash sweet potatoes and boil in a pot of boiling salt water for approximately 35 minutes or until soft all the way through.

Approximately 10 minutes before sweet potatoes are finished cooking:

  1. Squeeze lemon juice into a serving bowl.  Add 1 tablespoon of Extra Virgin Olive Oil (EVOO) and season with a pinch of salt and pepper. 
  2. Chop salmon into chunks, roughly 1cm in length, and add to bowl, loosely tossing in the mixture. This will begin to cure the salmon.
  3. Chop cucumber, tomatoes and peeled pineapple into 1cm chunks and add to bowl. 
  4. Roughly chop mint leaves and add to bowl.
  5. Finely slice and add chillies to bowl (to taste, based on your heat preference).
  6. Toss all ingredients in the bowl in the oil mixture. 
  7. Drain the sweet potatoes.  Allow to cool and carefully remove the skin. 
  8. Add sweet potato to bowl, and gently combine all ingredients.
  9. Enjoy! 


Credit: 7 ways. Easy ideas for everyday of the week. Jamie Oliver.