Honey Mustard Salmon with Sweet Potato Wedges

This recipe comes from Nashville’s Meals 4 Health & Healing, an organization that prepares and delivers nourishing meals to cancer patients and their caregivers.

Salmon contains omega-3 fatty acids and antioxidants. Sweet potatoes are a great source of vitamins, potassium and fiber. Honey is also packed with antioxidants and offers many other health benefits.

To learn more about cancer and nutrition, click here.


2 large organic sweet potatoes, cut into wedges
Organic extra virgin olive oil as needed to coat potatoes (about ¼ cup)
2 tsp organic garlic powder
1 Tbsp finely minced organic parsley
Sea salt and organic black pepper to taste


2 Tbsp local raw honey
2 Tbsp organic Dijon mustard
1  tsp organic coconut aminos (a soy-free seasoning sauce)
4 4-oz. wild caught salmon fillets
½ tsp organic extra virgin olive oil spray
2 tsp thinly sliced organic chives for garnish
4 thin slices organic lemon for garnish
Sea salt and organic black pepper to taste

  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Place potatoes in a large bowl and coat in oil and garlic powder.
  4. Spread potatoes on baking sheet and sprinkle evenly with salt and pepper.
  5. Roast in oven until crispy and fork tender (about 30-45 minutes).
  6. While the potatoes cook, mix mustard, honey, coconut aminos and olive oil in a small bowl. Taste and adjust seasoning by adding more honey if it’s too tangy, or more mustard if it’s too sweet. Brush salmon generously with honey mustard then sprinkle with salt and pepper.
  7. Once potatoes are done, remove them and sprinkle them with parsley. Turn the oven down to 350°F
  8. Put salmon in the oven and bake until bright pink and flakey all the way through (about 12-15 minutes). Garnish with chives and lemon. Serve with potato wedges. Serves 4.

To learn more about cancer and nutrition, click here.

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