These Red Pepper & Canned Salmon Stuffed Sweet Potatoes are a healthy, protein-packed, and easy dinner option. Featuring canned red or pink salmon, roasted sweet potatoes, and sautéed red peppers, this dish is bursting with flavor while being naturally gluten-free. Perfect for a quick, nutritious, and kid-friendly meal!
Red Pepper & Canned Salmon Stuffed Sweet Potatoes
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Ingredients
4 medium sweet potatoes
1 can red or pink salmon, drained and flaked
1 red bell pepper, diced
2 tbsp olive oil, divided
2 cloves garlic, minced
½ tsp smoked paprika
½ tsp onion powder
¼ tsp salt (adjust to taste)
¼ tsp black pepper
¼ cup plain Greek yogurt (or sour cream)
1 tbsp lemon juice
2 tbsp chopped fresh parsley (optional, for garnish)
Directions
- Bake the sweet potatoes – Preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Roast for 40–45 minutes, or until soft.
- Sauté the red pepper – While the sweet potatoes are baking, heat 1 tbsp olive oil in a skillet over medium heat. Add diced red pepper and cook for 3–4 minutes until slightly softened. Add minced garlic, smoked paprika, onion powder, salt, and black pepper. Cook for another 1–2 minutes, then remove from heat.
- Mix the salmon filling – In a medium bowl, combine flaked canned salmon, sautéed red pepper mixture, Greek yogurt, and lemon juice. Stir until well combined.
- Assemble – Once the sweet potatoes are done, cut them open and fluff the inside with a fork. Spoon the salmon mixture into each sweet potato.
- Serve & enjoy – Garnish with fresh parsley and an extra drizzle of lemon juice if desired. Serve warm.
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