Wild Salmon With Rosemary Sweet Potatoes And Lemon Asparagus Recipe

Name: Wild Salmon With Rosemary Sweet Potatoes And Lemon Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small sweet potatoes; 1 small yellow onion; 2 tablespoons extra virgin olive oil; 1 pinch sea salt; 1 garlic clove, pressed; 2 teaspoons dry mustard; 1 tablespoon lemon juice, freshly squeezed; 1 tablespoon fresh rosemary, chopped; 1/2 lb fresh asparagus, trimmed; 2 tablespoons lemon zest (from one lemon); 8 ounces salmon fillets, cut into two 4-ounce portions

Servings: persons

2 small sweet potatoes
1 small yellow onion
2 tablespoons extra virgin olive oil
1 pinch sea salt
1 garlic clove, pressed
2 teaspoons dry mustard
1 tablespoon lemon juice, freshly squeezed
1 tablespoon fresh rosemary, chopped
1/2 lb fresh asparagus, trimmed
2 tablespoons lemon zest (from one lemon)
8 ounces salmon fillets, cut into two 4-ounce portions

1
Preheat the oven to 425 degrees. Cut a piece of parchment paper to fit a shallow baking pan.
2
Wash the sweet potatoes. Slice the potatoes and onions 1/4-inch thick.Put sweet potatoes and onions on the baking sheet in a single layer.Drizzle with the olive oil and sprinkle with the salt. Bake for 15 minutes.
3
Meanwhile, mix the garlic,mustard, lemon juice, and rosemary to make a paste and set aside.
4
Remove the sweet potatoes and onions from oven (keep in the baking pan). Place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the lemon zest on the asparagus. Lay the salmon on top of the asparagus and onions. Spread the paste on top of the salmon.
5
Return the pan to oven and roast for 12 minutes. Salmon is done when the flesh flakes with gentle pressure.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small sweet potatoes, 1 small yellow onion, 2 tablespoons extra virgin olive oil, 1 pinch sea salt, and more.

Yes, Wild Salmon With Rosemary Sweet Potatoes And Lemon Asparagus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Salmon With Rosemary Sweet Potatoes And Lemon Asparagus

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