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Sweet Potato Greens with Grilled Salmon

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  • 1 large bunch of sweet potato greens
  • 1 teaspoon canola oil
  • 1/2 teaspoon minced fresh ginger
  • 1 teaspoon sesame oil
  • lemon zest
  • 2 4 oz Salmon fillets
  • salt and pepper


  • Remove sweet potato leaves from stems. Chop smaller stems, and discard the larger ones. Heat oil in a skillet over medium high heat. Add leaves and stem pieces, sesame oil, and ginger. Saute until tender, about 5 minutes. Season with salt and pepper, and grate some fresh lemon zest on top.
  • Season salmon with salt and pepper, and simply roast or grill.


Serving: 2g
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