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Salmon and Sweet Potato Mash

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Crusted salmon and sweet potato mash served with peas. Baked salmon topped with a delicious chili lime crust and served with two delectable and easy-to-make side dishes.

close up of plate with crusted salmon on top of mashed sweet potatoes with peas and limes.

This chili lime salmon with sweet potato mash and peas makes a quick and healthy meal, perfect for any busy evening of the week.

The flaky, buttery salmon fillets covered with the flavorful breadcrumb crust and the combinations of flavors, colors, and textures make this dish impressive enough to entertain your guests or serve on holiday.

And if you like this kind of all-in-one recipe meal, check out the Spicy Drumsticks with Sweet Potatoes, the One-Pan Chicken and Potato Gratin, the Baked Pork Chops and Potatoes, or the Meatballs and Rice. Or try another fish recipe, for instance, the Stewed Fish or the Skillet White Fish in Tomato Sauce.

Recipe ingredients

listed ingredients for cooking breaded salmon, sweet potato mashed and minted peas.

Salmon:

  • Filets without skin, about 125 g/ 4.4 oz each.
  • Fresh salmon would be perfect, but frozen salmon tastes great as well.
  • If using frozen, defrost it in the fridge overnight; this slow defrosting method is best for fish.

Breadcrumbs:

  • Fresh breadcrumbs are needed.
  • To make the fresh breadcrumbs, remove the crust from 1-2 slices of bread (depending on their size) and process them in the food processor to obtain crumbs.

Lime:

  • Preferably organic and unwaxed, as you will also need the zest of it.
  • Wash it with hot water and dry it well before zesting.

Sweet potatoes:

  • Orange-fleshed sweet potatoes, not to be confused with yams. Yams are a completely different thing.

How to make salmon with sweet potato mash?

  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

Start with the sweet potato mash. While the potatoes are cooking, you can make the crusted salmon and cook the peas.

Mashed sweet potatoes

  • Peel and cube the sweet potatoes, place them in a saucepan, and cover them with boiling water from a kettle (to speed up things).
  • Bring to a boil again and cook on medium heat until soft.
  • Meanwhile, start with the fish and the peas.
  • Once tender, drain the sweet potatoes (1).
  • Return them to the pot, and add the butter, salt, and pepper to taste. Mash the potatoes roughly or finely, according to your liking (2).
  • Add the finely chopped leaves of a few sprigs of thyme if using.
collage of two pictures of draining and mashing sweet potatoes.

Crusted salmon

  • Dry the salmon filets with kitchen towels. Place them in a lightly buttered baking tin in a single layer (3).
  • Breadcrumbs: Remove the crust of 1 or 2 bread slices (depending on size) and process them to crumbs in a food processor.
  • Wash the lime with hot water, dry it well and zest it. You will need the zest for the crust and the rest of the lime for roasting the fish.
  • Combine breadcrumbs with lime zest, 2 tablespoons of very soft butter, chili, and roughly ground black pepper.
  • Bread salmon: Divide this mixture between the 4 salmon filets and press it down on each piece (4).
  • Assemble: Cut the lime into wedges. Arrange them in the tin between the fish filets (5).
  • Bake for 8 to 10 minutes until the breadcrumb mixture turns golden and the fish is cooked through (6). Don’t overcook the fish.
collage of two pictures of raw salmon in a baking dish without and then with breadcrumb crust.
collage of two pictures of breaded salmon in a bakind dish before and after baking.

Peas

  • In the meantime, cook the peas in boiling water for 3-4 minutes.
  • Drain, refresh under cold water, and stir gently with the butter and chopped mint.

Expert Tips

Time management

  • If using frozen salmon, remember to defrost it in time.
  • Also, ensure that the oven is preheated on time.
  • To speed up the cooking process, boil water in the kettle to cook the sweet potatoes and the peas.
  • Start with the sweet potato mash, as they will need slightly more time than the fish.
  • Once the salmon and the sweet potato mash are almost done, cook the peas.
  • Peas: Cook the peas just before serving.
  • Once cooked, drain, and refresh them in cold water to help them retain their bright green color. However, hold them briefly under running water, so they don’t get too cool before serving.
bowl of sweet potato mash topped with butter and fresh tyhme leaves.

Recipe FAQ

Can I use other fish filets?

Sure. Try firm-fleshed white fish like cod, halibut, pollock, or hake.

Can I use panko breadcrumbs?

Yes, I often use panko; we love its crispy texture.

How to store?

The salmon is best served immediately; it will dry up if reheated. However, you can still reheat and enjoy the leftovers. Reheat in the oven or microwave.
Refrigerate the sweet potato mash in an airtight container. Reheat in the microwave or a small pan on the stovetop. Add a small splash of milk or a little butter when reheating, and stir often.
Refrigerate the peas in an airtight container and reheat them in the microwave.

How to serve?

Most important tip: serve immediately.

The chili lime salmon with sweet potato mash is a complete meal; you will not need anything else.

  • However, you can serve other veggies instead of peas. Try roasted or steamed broccoli or cauliflower, or French-style Green Beans.
overhead view of a plate of salmon served with mashed sweet ptoatoes and peas.

More salmon recipes

Do you like this recipe?

Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!

overhead view of a plate of salmon served with mashed sweet ptoatoes and peas.

Salmon and Sweet Potato Mash

Crusted salmon and sweet potato mash served with peas. Baked salmon topped with a delicious chili lime crust and served with two delectable and easy-to-make side dishes.
5 from 3 votes
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Course: Fish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 545kcal
Author: Adina

Equipment

  • 1 medium saucepan
  • 1 small saucepan
  • 1 baking dish

Ingredients 

Sweet potato mash:

  • 500 g sweet potatoes 1 lb
  • 1 tablespoon butter
  • fine sea salt and black pepper
  • 2 sprigs fresh thyme optional

Salmon:

  • 4 salmon filets without skin, about 125 g/ 4.4 oz each
  • 1 lime Note 1
  • 4 tablespoons fresh breadcrumbs Note 2
  • 1 teaspoon red pepper flakes to taste
  • 2 tablespoons butter very soft
  • roughly ground black pepper

Peas:

  • 300 g frozen peas 10.5 oz
  • 1 tablespoon fresh mint chopped
  • 1 teaspoon butter
  • fine sea salt and black pepper

Instructions

  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

Sweet potato mash:

  • Peel and cube the sweet potatoes, place them in a saucepan, and cover them with boiling water from a kettle (to speed up things). Bring to a boil again and cook until fork tender; it will take about 15 minutes but check.
  • Meanwhile, start with the fish and the peas.
  • Mash: Once tender, drain the sweet potatoes. Return them to the pot, and add the butter, salt, and pepper to taste. Mash the potatoes roughly or finely, according to your liking.
  • Add the finely chopped leaves of a few sprigs of thyme if using.

Crusted salmon:

  • Dry the salmon filets with kitchen towels. Sprinkle with salt and pepper on both sides. Place them in a lightly buttered baking tin.
  • Breadcrumbs: Remove the crust of 1 or 2 bread slices (depending on size) and process them to crumbs in a food processor.
  • Wash, dry, and zest the lime.
  • Combine breadcrumbs with lime zest, 2 tablespoons of very soft butter, chili, and roughly ground black pepper.
  • Bread salmon: Divide this mixture between the 4 salmon filets and press it down on each piece.
  • Assemble: Cut the lime into wedges. Arrange them in the tin between the fish filets.
  • Bake for 8 to 10 minutes until the breadcrumb mixture turns golden, and the fish is cooked through. Don’t overcook the fish.

Peas:

  • Cook peas: In the meantime, place the peas in a small saucepan and cover them with boiling water from a kettle. Add some salt, bring to a boil, and cook the peas gently for 3-4 minutes. Drain and refresh under cold water.
  • Season: Place in a bowl, mix in a small knob of butter, salt and pepper, and sprinkle with chopped mint.
  • Serve immediately. Squeeze the roasted limes over the fish filets for extra flavor.

Notes

  1. Preferably an organic, unwaxed lime, as you will also use the zest.
  2. Depending on their size, you will need 1 or 2 crustless slices of bread.

Nutrition

Serving: 1/4 of the meal | Calories: 545kcal | Carbohydrates: 45g | Protein: 35g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Cholesterol: 102mg | Sodium: 390mg | Fiber: 9g | Sugar: 14g
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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Recipe Rating




Adina

Monday 14th of September 2015

Thank you. :) I love the colors too!

mjskit

Monday 14th of September 2015

What a beautiful meal! So much color and textures. Your salmon with the lime crust looks simply delicious!

Adina

Sunday 13th of September 2015

Thank you, Judith. It makes me really happy to hear that. :)

Judith Bakers

Sunday 13th of September 2015

With your recipes you give me a lot of inspirations, Adina.I've already prepared some of your fatastic recipes, and my familiy were always exited♥.Thank you so much!!

Adina

Wednesday 9th of September 2015

Thank you, Mike.