Ingredients:

  • 1 can (12 oz / 340 g) wild-caught salmon, drained and flaked
  • 1 medium sweet potato (about 8 oz / 225 g), peeled and diced
  • ½ cup (120 ml) low-sodium chicken or vegetable broth
  • 1 tablespoon olive oil (15 ml)
  • ¼ cup (15 g) peas (fresh or frozen)
  • ¼ cup (15 g) carrots, finely diced

Instructions:

  1. Place the diced sweet potato in a pot and cover with water. Bring to a boil over medium heat, then reduce to a simmer. Cook for 15 minutes or until fork-tender.
  2. If adding peas and carrots, steam or boil them separately for 5-7 minutes until soft.
  3. Drain the sweet potatoes and transfer to a mixing bowl. Add the flaked salmon and broth to the sweet potatoes. Use a fork or masher to combine until well mixed but still chunky.
  4. Stir in cooked peas and carrots, if using. Drizzle with olive oil and mix until combined. Allow to cool before serving.