Coconut Miso Salmon and Sweet Potatoes

Ingredients

Directions

1. 1Preheat oven to 400°F. Place sweet potato cubes in a large pot, cover with water, and boil until tender, about 15-20 minutes.
2. 2While potatoes cook, brush salmon fillets with honey and season with salt and pepper. Place on a lined baking sheet.
3. 3In a small bowl, whisk together coconut milk, miso paste, half the minced garlic, and lime juice until smooth.
4. 4Drain sweet potatoes and return to pot. Add butter, remaining garlic, and half the coconut miso mixture. Mash until creamy and smooth, adding more coconut mixture if needed. Season with salt and pepper.
5. 5Bake salmon for 12-15 minutes until it flakes easily with a fork.
6. 6Warm remaining coconut miso sauce in a small saucepan over low heat.
7. 7Serve salmon over a bed of mashed sweet potatoes, drizzled with the warm coconut miso sauce.