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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein28% · 34g
Carbs28% · 34g
Fat44% · 24g
5g
Fiber
390mg
Sodium
7.1g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
28th pctl
More protein than 28% of 1,474 meals
Protein density
7.1g /100cal
Leaner than 92% of meals
vs Seafood average
37% lighter
This480
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✓ Under 500 cal✓ High fiber✓ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Under 650 Calories✓ High Protein✓ Sodium Smart✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Harissa Aioli
Lemon
Sweet Potato
Mixed Greens
Yogurt
Barramundi
Panko Breadcrumbs
Garlic Powder
Cilantro
Pepitas
Cooking Oil
Salt
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.Peel and dice sweet potato into ½-inch pieces.
2
Toss sweet potato on one side of a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on top rack until beginning to soften, 10 minutes (you’ll add more to the sheet then).
3
While sweet potato roasts, in a small bowl, combine harissa aioli and yogurt. Reserve half the harissa-yogurt sauce in a separate small bowl for serving.Finely chop pepitas. Quarter lemon. Roughly chop cilantro.In a third small bowl, combine panko, pepitas, remaining garlic powder, a drizzle of oil, salt, and pepper.Pat salmon* dry with paper towels; season all over with salt and pepper.
4
Once sweet potato has roasted 10 minutes, remove sheet from oven; carefully add salmon, skin sides down, to empty side of sheet.Evenly top salmon with remaining harissa-yogurt sauce and mound with panko mixture, pressing to adhere. Return to top rack and roast until sweet potato is tender and salmon is cooked through, 8-10 minutes more.
5
In a large bowl, whisk together juice from one lemon wedge (two wedges for 4 servings), a drizzle of oil, salt, and pepper.Once sweet potato is done roasting, transfer to bowl along with mixed greens. Toss to combine.
6
Divide sweet potato salad and salmon between plates. Drizzle reserved harissa yogurt sauce over salmon and sprinkle with cilantro. Serve with remaining lemon wedges on the side.
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Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.Peel and dice sweet potato into ½-inch pieces.
2
Step 2
Toss sweet potato on one side of a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on top rack until beginning to soften, 10 minutes (you’ll add more to the sheet then).
3
Step 3
While sweet potato roasts, in a small bowl, combine harissa aioli and yogurt. Reserve half the harissa-yogurt sauce in a separate small bowl for serving.Finely chop pepitas. Quarter lemon. Roughly chop cilantro.In a third small bowl, combine panko, pepitas, remaining garlic powder, a drizzle of oil, salt, and pepper.Pat salmon* dry with paper towels; season all over with salt and pepper.
4
Step 4
Once sweet potato has roasted 10 minutes, remove sheet from oven; carefully add salmon, skin sides down, to empty side of sheet.Evenly top salmon with remaining harissa-yogurt sauce and mound with panko mixture, pressing to adhere. Return to top rack and roast until sweet potato is tender and salmon is cooked through, 8-10 minutes more.
5
Step 5
In a large bowl, whisk together juice from one lemon wedge (two wedges for 4 servings), a drizzle of oil, salt, and pepper.Once sweet potato is done roasting, transfer to bowl along with mixed greens. Toss to combine.
6
Step 6
Divide sweet potato salad and salmon between plates. Drizzle reserved harissa yogurt sauce over salmon and sprinkle with cilantro. Serve with remaining lemon wedges on the side.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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