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Honey Garlic Salmon with Roasted Japanese Sweet Potatoes

Nutritional Info

30 grams
3 grams
38 grams
20 grams

Note: These values represent one serving of four.

Honey Garlic Salmon with Roasted Japanese Sweet Potatoes

High-quality protein and complex carbohydrates are the keys to refueling your body. You don’t have to choose between eating a bland, boring dinner or going overboard on fat and calories just to get flavor.

This recipe for Honey Garlic Salmon with Roasted Japanese Sweet Potatoes checks all the boxes: 38 grams of protein, 30 grams of carbs, tons of flavor, and it comes together in about 30 minutes.

Salmon is loaded with omega-3 fatty acids: think brain health, good for your heart, and good for your skin,” says Vanessa Rissetto, registered dietitian and CEO of Culina Health. She suggests getting one serving of salmon in your routine each week in order to reap the benefits. 

Pro-tip: If you’re not a fan of salmon because it tastes “too fishy,” try this hack: Soak the salmon in milk for 20 minutes before cooking to neutralize any fishy odor or flavor. Pat the salmon dry, and then follow recipe directions. 

Here, Rissetto’s easy-to-make honey garlic salmon recipe is paired with Japanese sweet potatoes, a tuber that’s slightly more sweet than its sweet potato cousin and one of Tonal Coach Ackeem Emmons’ favorite side dishes. Japanese sweet potatoes are chock full of Vitamin C, which promotes collagen production to support your skin, tendons and ligaments, and healthy carbohydrates to keep you energized for your next workout. 

The Japanese sweet potatoes are finished with a tangy-sweet miso-mustard sauce. Miso, made from fermented soybeans, is a probiotic with numerous benefits, as it contains antidiabetic and anti-inflammatory properties. 

Take it from Coach Ackeem: Once you start, you won’t want to stop eating this delicious dish.

Honey Garlic Salmon with Roasted Japanese Sweet Potatoes Recipe

Prep Time
Cook Time


Honey Garlic Salmon

Roasted Japanese Sweet Potatoes

Miso-Mustard Sauce


Preheat oven to 400 degrees F.

Toss sweet potatoes with olive oil and seasonings. Place on a parchment-lined baking sheet and put it in the oven for 15 minutes.

Meanwhile, make the miso-mustard sauce by whisking in a small bowl. If the sauce is too thick, add warm water one teaspoon at a time until the sauce is just thin enough to drizzle. Set aside.

Pat salmon dry and lay on another lined baking sheet. Season with salt and pepper. 

Combine mustard, garlic, honey and olive oil in a small bowl and spread on top of salmon filets.

Take the potatoes out of the oven and give them a toss. Put them back into the oven. 

Bake salmon and potatoes for 12-15 min depending on thickness of filets, until the fish is just opaque and flaky and the potatoes are tender.

Divide the salmon and potatoes between four plates. Drizzle miso-mustard sauce on each serving of potatoes, and garnish with scallions.