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

For the Lemon Pepper Salmon:

Season the salmon with lemon pepper, paprika, and salt according to your preference. 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:

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

For the Carrot Ribbon & Cucumber Salad:

Using a vegetable peeler, peel the carrots into long ribbons. In a bowl, add the thinly sliced Persian cucumbers, mirin, sesame oil, lemon or lime juice, and salt to taste. Add the carrot ribbons and toss everything together until well coated.

To Assemble Lunch:

Pack the cooked lemon pepper salmon, baked Japanese sweet potato, and carrot ribbon & cucumber salad together for an easy back-to-school lunch.