Back-to-School Lunch: Lemon Pepper Salmon, Japanese Sweet Potato & Carrot Ribbon Salad

For the Lemon Pepper Salmon: Season the salmon with lemon pepper, paprika, and salt. Heat a skillet over medium heat with a little olive oil. Cook the salmon for 3–4 minutes per side, or until cooked through.

For the Japanese Sweet Potato: Cut the ends off the sweet potatoes and pierce them several times with a knife. Lightly drizzle with olive oil and bake at 400°F (200°C) for 1 hour to 1 hour 25 minutes, or until soft and tender. Slice open and serve with butter.

For the Carrot Ribbon & Cucumber Salad: Using a vegetable peeler, peel the carrots into long ribbons. Add the thinly sliced Persian cucumbers, mirin, sesame oil, lemon or lime juice, and salt to taste. Toss everything together until well coated.

Pack everything together for an easy back-to-school lunch.