Street Corn Salmon Bowl with Sweet Potatoes, Healthy
These Street Corn Salmon Bowls with sweet potatoes are colorful, nutritionally balanced, and full of fresh flavors! It's one of my favorite recipes when I'm craving salmon in the summer months when sweet corn is in season. With smoky salmon, a street corn inspired mixture, roasted sweet potatoes, and a creamy dressing!You can even meal prep everything in advance so it's ready to throw together when dinner rolls around.
Equipment
- 2 sheet pans
Ingredients
Sweet Potato Ingredients
- 1 lb sweet potatoes, about 2 medium potatoes
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
Salmon Ingredients
- 1 lb salmon (I suggest using the center cut)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon brown sugar (or coconut sugar)
- 1½ teaspoon smoked paprika
- ½ teaspoon each: chili powder, garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Street Corn Mixture Ingredients
- 3 cups corn, cooked
- ½ a red bell pepper, chopped (about ½ cup)
- small jalapeno, seeds and pulp removed, chopped
- ¼ cup red onion, chopped
- ¼ cup cilantro, chopped
- ¼ cup crumbled cotija cheese
Dressing Ingredients
- 1 cup plain greek yogurt
- 2 tablespoon mayonnaise
- 1 small lime, zest and juice
- ½ teaspoon each: chili powder, smoked paprika, garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1-3 tablespoon water, to thin it out as needed
For Assembling the Bowls
- romaine lettuce (optional)
- cherry tomatoes (optional)
Instructions
- Prep the Potatoes: Preheat the oven to 425℉ (218°C). Line 2 sheet pans with parchment paper (one for the potatoes and the other for the salmon) and spray with olive oil spray. Rinse the sweet potatoes. You can peel them if you want but don't have to. Cut them into small cubes, about 1 inch. In a medium bowl or directly on the baking sheet, coat with olive oil, kosher salt, pepper, garlic powder, and smoked paprika.
- Roast the Potatoes: Add the sweet potatoes to the large sheet pan in a single layer and baked in the preheated oven for 25-30 minutes. Oven times will vary.
- Cook the Salmon: While the potatoes cook, prep the salmon by combining the brown sugar, smoked paprika, chili powder, garlic powder, salt, and pepper in a small bowl. Pat the salmon dry with a paper towel and place it skin side down on the remaining sheet pan. Coat in olive oil and rub the paprika mixture on top of the salmon until it evenly coats the fish. Bake 10-15 minutes until the fish flakes easily with a fork. Cook time will vary depending on the thickness of your salmon fillets.
- Make the Dressing: while the sweet potatoes are baking, make the dressing by combining the Greek yogurt, olive oil mayonnaise, lime zest, lime juice and seasonings. Mix well to combine with a whisk or spoon.
- Make the Street Corn Mixture: If using fresh ears of corn, cook it using your preferred cooking method and remove fresh corn kernels from the cob with a sharp knife. Remove the pulp and seeds from the jalapeno. Chop the jalapeno, red pepper, red onion, and cilantro. To assemble the salad, add the corn, bell pepper, cilantro, red onion, cotija cheese, and jalapeno to a large bowl. Add about half of the Elote dressing.
- Assemble the bowls: add the sweet potatoes, salmon, and street corn salad to a bowl. Top it with more dressing and your favorite toppings. I use romaine and cherry tomatoes.
- Hint: you can cook the sweet potatoes and salmon at the same heat so wait until the last 10-15 minutes of cook time for the potatoes and add the salmon to do double duty and cut down on cook time.
Video
Notes
*nutrition information based on suggested serving size for 1 bowl being ~½ cup salmon, ½ cup sweet potatoes, ¾ cup corn salad, 2 tablespoon dressing, ½ cup romaine lettuce (optional)
Expert Tips
- A small amount of mayo added to the Greek yogurt goes a long way in this recipe and cuts the tanginess of the Greek yogurt! It also helps the dressing emulsify a bit better. With that said, you can totally leave the mayo out.
- I like to finely chop the vegetables for the corn salsa.
- Spread the diced sweet potato in a single layer on the baking sheet so it cooks evenly.
- Season the salmon 15-30 minutes ahead of time for best flavor.
- If you or someone you are serving doesn't like cilantro, replace it with parsley or leave it out. The meal will still have plenty of flavor.
- Prep Ahead - meal prep in advance by making the creamy dressing, street corn mixture, and roasting the sweet potatoes.
- Storage for Salmon - store in an airtight container in the refrigerator for up to 3-4 days.
- Storage for Sweet Potatoes - store in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 2-3 months.
- Storage for Street Corn Salad- store in an airtight container in the fridge for up to 3-4 days.
- Storage for Dressing- store in an airtight container in the refrigerator for up to 3-4 days.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 bowl ( ½ cup ½ cup sweet potatoes, ¾ cup corn salad, 2 tablespoon dressing, ½ cup romaine lettuce)Calories: 420kcalCarbohydrates: 35gProtein: 25gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 580mgFiber: 6g
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