• Grilled Salmon with Coconut & Sweet Potato Salad

    A Bold, Tropical Salad That Packs Up Perfectly

    This fresh and colorful meal brings together rich grilled salmon, tender roasted sweet potatoes, and cooling coconut slices over a bed of herbs. It’s ideal for make-ahead lunches, weeknight dinners, or summer meal prep that doesn’t sacrifice flavor or texture.


    The herb-packed dressing and chili give it a vibrant kick, while the coconut and sweet potato add mellow, satisfying balance. It holds beautifully in the fridge and can be served warm or cold, straight from your Stash Proof storage.

  • Plated salad with salmon, onions, and lemon on a white background
  • Man cutting and drying raw salmon on dark brown cutting board

  • Recipe: Grilled Salmon with Coconut & Sweet Potato Salad

    Serves: 2


    Prep Time: 15 minutes


    Cook Time: 25 minutes


    Total Time: 40 minutes

    Ingredients:

    • 2 salmon fillets (6 oz each)
    • 1 medium sweet potato, cut into bite-size chunks
    • 1 cup fresh coconut, sliced thin
    • 1 small red chili, sliced into thin strips
    • 1 cup fresh cilantro leaves
    • 1 tablespoon olive oil
    • Salt and freshly ground black pepper
    • Lemon slices, for garnish

    For the herb dressing:

    • 1/2 cup fresh cilantro
    • 1/4 cup parsley
    • 1 clove garlic
    • 1 tablespoon red wine vinegar or lime juice
    • 2 tablespoons olive oil
    • Salt to taste

  • Instructions:

    1. Preheat oven to 400°F. Toss sweet potato chunks with olive oil, salt, and pepper. Roast for 20 to 25 minutes until golden and tender. Let cool.

    2. Season the salmon with salt and pepper. Grill skin-side down over medium-high heat for 4 to 5 minutes per side, until cooked through with clear grill marks.

    3. Blend cilantro, parsley, garlic, vinegar or lime juice, and olive oil until smooth. Add salt to taste.

    4. Layer sweet potato, coconut slices, chili, and cilantro in a container or serving dish. Drizzle dressing over and toss lightly.


    Place the grilled salmon on top. Garnish with a lemon slice and serve.

  • Grilled salmon fillet on a oven grill with flames below

  • Pro Tips for Success

    • Grill with skin on: It helps hold the salmon together and crisps up beautifully.

    • Cool before sealing: Let everything come to room temperature before vacuum sealing to avoid condensation.

    • Swap the chili: Bell pepper strips offer a similar texture with less heat.

  • Why It Works with Stash Proof

    Once cooled, portion sweet potatoes and coconut into Stash Proof vacuum seal bags to keep them fresh and firm. Seal grilled salmon separately to preserve texture. Pack the herb dressing in a small container or inner pouch for easy mixing when ready to serve.


    Whether you’re heading out for the day or planning ahead for the week, this salad stays crisp, satisfying, and ready when you are.

    Take Your Prep Further

    Meal prepping doesn't have to mean boring. With fresh ingredients and the right storage, you're only a few steps away from something better than takeout. This recipe delivers real flavor—and real flexibility—packed and preserved with Stash Proof.


    Grab your Stash Proof vacuum seal bags and bring this tropical salmon salad wherever the day takes you.