Rosemary Lavender Salmon with roasted sweet potatoes
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Rosemary Lavender Salmon with roasted sweet potatoes

Submitted by: Kimmi

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Servings: 4

The aroma of this meal is out of this world... it's packed with powerful ingredients, healthy fats and carbs, and is absolutely delicious!


    black pepper to taste

    1 tsp. honey, raw

    3 spg. fresh rosemary

    1 tbsp. dried lavendar flowers

    1 tbsp. extra virgin olive oil

    sea salt to taste

    4 oz. salmon

    2 lrg. sweet potato

    2 tbsp. coconut oil

    1 tsp. sea salt

    1 tsp. curry powder

    1/2 tsp. cinnamon

    1/2 tsp. paprika

    1 pinch turmeric

    1 pinch cardamom


Preheat oven to 400 degrees

combine the sweet potatoes and dry spices (except the rosemary and lavender) and mix until thoroughly coated.

Melt the coconut oil over the stove and add it to the potato mixture, mixing with your hands until it is well coated... using gloves is always a good idea for this step. Spread the potatoes on a parchment paper lined baking sheet in a single layer and put into the oven for 15 minutes.

In the mean time prep your salmon filet by patting them dry with a paper towel and transferring it on to a parchment paper lined baking sheet.

add the rosemary, and lavender into a small bowl and mix together, then massage this mixture over the salmon fillet. sprinkle with sea salt and drizzle the olive oil over the top of it.

After the 15 minutes is up on the potatoes, use a spatula or spoon to flip them around and put back into oven along with the salmon and bake for an additional 15 minutes. Depending on the heat of your oven and the thickness of your salmon this make take longer or shorter. your salmon is done when it is no longer transparent in the middle and the sweet potatoes can be speared with a fork easily.