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A white plate with roasted salmon topped with pumpkin seeds, sweet potato cubes, wilted spinach and a lemon wedge

Foods for Hair Growth: Recipes With Salmon, Eggs, Nuts and Sweet Potato

Prep
10 min
Cook
25 min
Total
35 min
Servings
2 servings

One sheet-pan dinner of salmon, sweet potato, spinach and pumpkin seeds, five more recipes from this site built on eggs, nuts and greens, and what studies really say about food and hair.

Ingredients

  • 280 gskinless salmon fillets, two fillets of about 140 g (5 oz) each
  • 400 gsweet potatoes, about 2 medium (14 oz), cut into 1-inch (2.5 cm) cubes
  • 1 tbspolive oil, 2 teaspoons for the sheet, 1 teaspoon for the pan
  • 1/2 tsppaprika
  • 1/4 tspsalt
  • 120 gbaby spinach, about 4 packed cups (4 oz)
  • 3 ggarlic, 1 small clove, thinly sliced
  • 20 gpumpkin seeds, raw, unsalted, about 2 tablespoons
  • 1 tbsplemon juice, fresh

Instructions

  1. Roast the sweet potatoes. Heat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Toss the sweet potato cubes with 2 teaspoons of the olive oil, the paprika and the salt, spread them in one layer and roast for 15 minutes.
    Orange sweet potato cubes with olive oil and paprika spread on a parchment-lined baking sheet
  2. Add the salmon. Push the sweet potatoes to the sides, set the salmon fillets in the middle and roast for 10 to 12 minutes more, until the fish turns opaque and flakes easily with a fork and the potatoes are tender with browned edges. Thick fillets need a few minutes longer.
    Two salmon fillets between roasted sweet potato cubes on a parchment-lined baking sheet
  3. Wilt the spinach and serve. While the salmon cooks, warm the remaining teaspoon of olive oil with the garlic in a large skillet over medium heat for 30 seconds. Add the spinach in handfuls and stir for 1 to 2 minutes, just until wilted. Take it off the heat, stir in the lemon juice, then divide the spinach, sweet potatoes and salmon between two plates and scatter the pumpkin seeds on top.
    A skillet of wilted spinach with garlic, a lemon half and a small bowl of pumpkin seeds

Notes

  • Keep the spinach loose and bright. A minute or two in the pan is enough, and it keeps its color and shape.
  • Cut the sweet potatoes into even cubes so they all brown at the same time.
  • The numbers use raw weights from USDA FoodData Central. Fillet thickness and the pumpkin seeds you buy change them a little.

Nutrition Facts

Per serving (estimated) : Calories: 598 | Total Carbohydrate: 46 g | Protein: 37 g | Total Fat: 30 g | Sodium: 532 mg

Category: Beauty & WellnessAuthor: Emma BloomCuisine: American