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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.
Course Fish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 545kcal
Author Adina


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


Sweet potato mash:

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


  • 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


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


  • 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.


  • 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.


  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.


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