Golden Fish Salad Bowls

Name: Golden Fish Salad Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 breaded fish fillets; 2 sweet potatoes (medium, peeled, diced); 2 tablespoon olive oil; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 package fresh spinach; 5 ounce mixed greens; 1 cup cherry tomato (halved); 0.5 cucumber (diced); 0.25 cup lemon juice (fresh); 0.25 cup olive oil (extra virgin); 1 teaspoon Dijon mustard

Crispy breaded fish fillets served over a bed of fresh spinach and mixed greens, accompanied by vibrant roasted sweet potatoes and a zesty lemon vinaigrette. This dish offers bold flavors and satisfying textures in a quick preparation.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $4.53/serving

Dietary

Pescatarian
Nut-Free
Soy-Free
High-Protein

Ingredients

6 breaded fish fillets
2 sweet potatoes (medium, peeled, diced)
2 tablespoon olive oil
0.5 teaspoon salt
0.25 teaspoon black pepper
1 package fresh spinach
5 ounce mixed greens
1 cup cherry tomato (halved)
0.5 cucumber (diced)
0.25 cup lemon juice (fresh)
0.25 cup olive oil (extra virgin)
1 teaspoon Dijon mustard

Instructions

Preheat your oven to 400°F. On a baking sheet, toss the diced sweet potatoes with 1 tablespoon of the olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Roast for 15-20 minutes, or until tender and slightly caramelized, turning once. While sweet potatoes roast, prepare the fish.
Arrange the breaded fish fillets on a separate baking sheet or in an air fryer basket. Cook according to package directions, typically 12-15 minutes at 400°F in an oven or 10-12 minutes in an air fryer, until golden brown and crispy.
While the fish and sweet potatoes cook, prepare the lemon vinaigrette. In a small bowl, whisk together the fresh lemon juice, the remaining 1/4 cup extra virgin olive oil, Dijon mustard, the remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper until emulsified.
In a large bowl, combine the fresh spinach, mixed greens, halved cherry tomatoes, and diced cucumber.
Once the fish and sweet potatoes are done, divide the greens mixture among 6 bowls. Top each with a warm breaded fish fillet and a portion of roasted sweet potatoes. Drizzle generously with the lemon vinaigrette and serve immediately.

Notes

Leftovers are best enjoyed cold as a salad or reheated quickly, but the fish may lose some crispness.

Nutrition (per serving)

Calories: 533
Protein: 24 g
Carbohydrates: 61 g
Fat: 22 g
Fiber: 7 g
Sodium: 636 mg
Saturated Fat: 4 g
Sugar: 15 g
Cholesterol: 40 mg