Cooking with skuna

Grilled Salmon

with quinoa and sweet potato salad

40 min
This easy-to-follow recipe, ready in just 40 minutes, combines succulent salmon with fluffy quinoa, roasted sweet potatoes, and vibrant greens, all tossed in a zesty lime dressing. Perfect for a wholesome and satisfying meal that’s both flavorful and nourishing.


  • 10 oz.
    sweet potato
    0.5 cup
    avocado or olive oil
    Salt and pepper
  • 200 g
    white quinoa
  • 1
    spring onions
    2.5 oz.
    avocado or olive oil
    Lime, just the juice
    0.5 oz.
    cilantro or parsley
    Salt and pepper
  • 20 oz.
    salmon filets
    Vegetable oil
  • 0.5
    fresh pomegranate
    0.5 oz.
    cilantro or parsley
  • 2 tbsp.
    sesame seeds
    3.5 oz.
    0.5 oz.
    7 oz.
    or a pack package of bean spouts

1. Sweet Potato Puree

Turn on the oven at 260 F. Bake the whole sweet potato until just tender. It should take about 25 min. Skin the potato and cut it in two halves. Take half of it and mash it with a blender with half the amount of olive/avocado oil, salt and pepper. Set aside.

2. Quinoa

Cook the quinoa according to the instructions on the package and let it cool down and rest.

3. Salad

Cut the rest of the sweet potato in cubes, and put it in the bowl with cubed avocado, finely chopped spring onions, washed spinach, olive/avocado oil, juice from two limes, herbs and season with salt and pepper.

4. Salmon

Divide the salmon filets in 4 equal pieces. Season them and brush with vegetable oil. Grill the salmon on the grill or in a grill pan 4-5 minutes on one side, flip and let it rest for a couple of minutes.

5. Serve

Serve it up and top it with pomegranate seeds, lime wedges, and extra herbs. Serve with the sweet potato puree. Optional: serve with extra totopos/tortilla chips.