Sweet Potato Crusted Salmon with a Veggie-Packed Salad

If you follow me on Instagram (which I hope all of you do!!), then you know that whenever I am in Florida it is an absolute must that I have my favorite meal: sweet potato crusted salmon from the Food Shack. I don’t know why I never thought of doing something so brilliant, but ever since I had it a few years ago I can never get it off my mind. Finally, after 3 years of claiming I would do so, I have officially created a recipe in my kitchen for my own version and I can safely say it is BOMB. With a few extra steps, you too can be enjoying this incredibly crunchy exterior yet perfectly cooked salmon.Continue ReadingIngredients (serves 2):

  • Salmon (2 filets) – I prefer wild & organic

  • Sweet potato (1) or pack of spiralized sweet potato (1)

  • Spinach (1 box/bag)

  • Bell pepper (1)

  • Zucchini (1)

  • Avocado (1)

  • Grape tomatoes (1)

  • Beet (1) or pack of spiralized beets (1)

  • Egg (1)

  • Almond flour (1 cup)

  • Baking powder (1 tablespoon)

  • Avocado oil

  • Coconut oil

  • Oil & vinegar

  • Salt & pepper


  1. Wash and prepare the bell pepper and zucchini by cutting them into ½ inch pieces

  2. In a skillet, sauté these two vegetables with avocado oil and salt & pepper

  3. If using a sweet potato, use the spiralizer to create thin noodles. Take these noodles, or pre-prepared spiralized sweet potato, and chop them into thin ¼ inch pieces

  4. In a bowl, whisk the egg

  5. Place the 1 cup of almond flour and 1 tablespoon of baking powder on a plate

  6. Heat a different cast iron skillet with coconut oil

  7. Take the salmon and place in the egg wash, then the almond flour, then back in the egg wash, then in the diced sweet potato (covering all sides of the salmon)

  8. When the skillet is hot, place a small handful of the diced sweet potato in two columns that mirror the length of the salmon

  9. Place the coated salmon filets on top of the two columns of sweet potato you have created on the skillet

  10. Allow to cook for ~8 minutes and then, using a rubber or slotted spatula and tongs, flip the salmon

  11. Allow the salmon to cook on the other side for an additional ~8 minutes or until it is cooked to the temperature of your liking

  12. While the salmon is cooking, dice the avocado and the grape tomatoes

  13. Toss the spinach with oil & vinegar and top with the sautéed peppers and zucchini, grape tomatoes, avocado, and spiralized beets then place the crusted salmon on top

  14. Serve and enjoy immediately!

Compliant with the Following Diets:

  1. Whole30

  2. Paleo

  3. Dairy-Free

  4. Gluten-Free