Grilled salmon with roasted sweet potatoes and steamed asparagus
Grilled salmon with asparagus and sweet potatoes is a delicious and healthy recipe that can help reduce inflammation. Salmon is an excellent source of omega-3 fatty acids known for their anti-inflammatory properties. Asparagus is rich in antioxidants and fiber, while sweet potatoes provide vitamins A and C, essential for a healthy immune system. This dish is nutritious, easy to prepare, and perfect for a balanced meal.
Why This Recipe Works for Insulin Resistance:
- Salmon is Rich in omega-3 fatty acids, which reduce inflammation and improve insulin sensitivity. High in protein to help regulate blood sugar.
- Olive oil Healthy fat that helps slow digestion and prevent blood sugar spikes.
- Garlic may improve insulin sensitivity and has anti-inflammatory properties.
- Lemon juice adds flavor and supports blood sugar balance.
- Asparagus is Low-glycemic, high in fiber, and supports detox and blood sugar control.
- Sweet Potatoes: are nutritious and contain fiber, but they are moderate on the glycemic index, especially when roasted. They’re fine in moderation and when paired with protein and fats (like in this recipe), they’re less likely to spike blood sugar.
To optimize for insulin resistance:
- Keep the sweet potato portion to ½–¾ cup cooked per serving
- Roast them with skin on for extra fiber (if you prefer)
This is an insulin resistance-friendly recipe, especially if sweet potato portions are balanced. It’s rich in protein, healthy fats, fiber, and anti-inflammatory ingredients.
Ingredients
- 4 salmon fillets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 large sweet potatoes, peeled and cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 bunch asparagus, trimmed
- Salt to taste
Preparation
- In a small bowl, mix the olive oil, minced garlic, lemon juice, salt, and pepper.
- Brush the salmon fillets with the marinade and let them sit for 10-15 minutes.
- Preheat the oven to 400°F (200°C).
- Place the sweet potato cubes on a baking sheet.
- Drizzle with olive oil and sprinkle with paprika, garlic powder, salt, and pepper.
- Toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes, turning once, until tender and golden brown.

- Preheat the grill to medium-high heat.
- Grill the salmon fillets for 4-5 minutes per side, or until the fish flakes easily with a fork.

- Bring a pot of water to a boil and place a steamer basket on top.
- Add the asparagus and cover.
- Steam for 3-5 minutes, until tender but still crisp.
- Season with a pinch of salt.
- Arrange the grilled salmon, roasted sweet potatoes, and steamed asparagus on plates.
Suggested Side Dishes
Mixed Green Salad: A simple salad with mixed greens, cherry tomatoes, cucumber slices, and a light vinaigrette.
Quinoa Salad: A refreshing quinoa salad with chopped vegetables, herbs, and a lemon dressing.
Recipe: Grilled salmon with roasted sweet potatoes and steamed asparagus

Grilled salmon with roasted sweet potatoes and steamed asparagus
Ingredients
- 4 salmon fillets
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 large sweet potatoes peeled and cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 bunch asparagus trimmed
- Salt to taste
Instructions
- In a small bowl, mix the olive oil, minced garlic, lemon juice, salt, and pepper.
- Brush the salmon fillets with the marinade and let them sit for 10-15 minutes.
- Preheat the oven to 400°F (200°C).
- Place the sweet potato cubes on a baking sheet.
- Drizzle with olive oil and sprinkle with paprika, garlic powder, salt, and pepper.
- Toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes, turning once, until tender and golden brown.
- Preheat the grill to medium-high heat.
- Grill the salmon fillets for 4-5 minutes per side, or until the fish flakes easily with a fork.
- Bring a pot of water to a boil and place a steamer basket on top.
- Add the asparagus and cover.
- Steam for 3-5 minutes, until tender but still crisp.
- Season with a pinch of salt.
- Arrange the grilled salmon, roasted sweet potatoes, and steamed asparagus on plates.