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35 min · 2 servings
Baked Salmon with Sweet Potato & Spinach
Probably the highest-impact single meal in a cancer protocol.
About this recipe
Wild salmon is one of the richest dietary sources of EPA and DHA — the omega-3 fatty acids linked to reduced inflammation and better treatment tolerance. Sweet potato provides complex carbohydrates with a moderate GI, while spinach adds iron, folate, and polyphenols.
Method
1
Preheat oven to 200°C (180°C fan).
2
Toss sweet potato cubes with half the olive oil, paprika, salt, and pepper. Spread on a baking tray. Roast 20 minutes.
3
Season salmon fillets. After the 20 minutes, add salmon to the tray. Roast 12–15 more minutes until salmon is just cooked through.
4
While salmon finishes, quickly wilt spinach in a pan with remaining olive oil and sliced garlic.
5
Plate: spinach base, sweet potato, salmon on top. Serve with lemon.
Why this works
Eat the sweet potato alongside the salmon, not before — the protein and fat from salmon will slow glucose absorption from the sweet potato significantly. Order matters.
Ingredients
2 salmon fillets (150g each)
1 medium sweet potato, cubed (about 250g)
150g fresh spinach
2 cloves garlic, sliced
1 tbsp olive oil
1 tsp smoked paprika
Salt and pepper
Lemon wedges to serve
omega-3
anti-inflammatory
high-protein
low-GI