Serves 4


  • 1 lb. sweet potatoes, peeled and diced
  • ¼ cup plus 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 tsp. ground cumin
  • 2 15-ounce cans black beans, rinsed and drained
  • ¼ cup water
  • 4 Tbsp. lime juice
  • 8 pitted green olives, halved
  • ¼ tsp. plus ½ tsp. salt
  • 1 tsp. finely grated lime zest
  • 3 Tbsp. honey
  • 4 6-ounce skinless salmon fillets


    Active time: 30 minutes
    Total time: 45 minutes

    In a large pot of boiling water, cook sweet potatoes until just tender, 5 minutes. Drain and set aside. In the same pot, heat ¼ cup olive oil over medium heat. Add onion and cook until softened, 7 minutes. Add ground cumin and cook 1 minute. Add black beans, water and 2 Tbsp. lime juice and simmer, stirring a few times, until thick, 10 minutes. Stir in green olives and reserved sweet potatoes and season with ¼ tsp. salt.

    In a large, shallow dish, blend lime zest, 2 Tbsp. lime juice and honey. Add salmon fillets, coat well and marinate 10 minutes. In a large nonstick skillet, heat 2 Tbsp. olive oil over medium-high heat. Lightly pat salmon dry and season with ½ tsp. salt. Add to skillet and cook until browned, about 3 minutes. Turn and cook over medium heat until just done, 3 minutes longer. Divide black bean ragout among 4 plates, add salmon and serve.

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