Honey, Ginger and Soy Salmon with Sweet Potato Chips & Salad


Serves 1
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 120 mins
Cooking time: 25 mins
Post workout meal
Family friendly

Allergy information:
Use gluten-free if required*


0.5 garlic cloves

1 tbsp honey

2 tbsp soy sauce*

2 ginger

1 sweet potatoes

1 tsp olive oil

0.5 tsp paprika

handful mixed leaves

8 cherry tomatoes

5 slices cucumber

0.5 bell pepper

0.5 onion


For the Fish:

1. Combine the ginger, garlic, soy sauce and honey in a small bowl. Transfer to a large plastic zip-lock bag along with the salmon and ensure that all the salmon is surrounded with the marinade.
2. Place the bag in a dish and refrigerate for 2 to 3 hours.

For the potatoes:
3. Peel and cut the potato into thin and long strips.
4. In a large bowl toss them roughly in olive oil with paprika.
5. Lay the chips on a roasting dish in a pre-heated oven 200°C (fan 180°C/gas mark 6) and cook for 20 – 25 mins tossing every 5 minutes.
6. Line a baking tray with tin foil.
7. Remove the salmon from the marinade and place on the foil-lined baking tray. Bake for 12 to 15 minutes, until cooked through.

8. Chop the salad (tomatoes, cucumber, pepper & onion) and mix with lettuce.

Serve fish with sweet potato and salad.

Serve and Enjoy.