Salmon Fillet with Asparagus and Mashed Sweet Potatoes
Over a year ago
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Ingredients
- 2 x 200g / 8 oz organic (optional) salmon fillets
- 25g / 1 oz unsalted butter
- 1 bunch asparagus trimmed
- 2-3 medium - large sweet potatoes
- 0.5 tablespoon olive oil
- 2 spring onions finely chopped
- juice 1 lemon
- pinch sea salt
- pinch pepper
Accompaniment
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Description
Healthy and quick to make salmon dish
Method
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1
1) Prepare salmon fillets, wash in cold water, place on silver foil in a baking tray, lightly season with salt and pepper and a v small knob butter. Cover with a sheet of silver foil and set aside and pop into the oven at 180C / 350F, Gas 4. Cook for 10 minutes or so.
2)Peel and cut up the sweet potatoes, cook in a steamer over boiling water for 10-15 minutes (you may like to start these cooking before the salmon).
3) Steam the asparagus until tender, season with salt, drizzle with olive oil and lemon juice and leave for 5 mins to marinate.
4) Take potatoes from heat, add in chopped spring onions, knob of butter (and optional, dash of milk), salt and pepper - mash roughly with a fork.
5) When fish is cooked, transfer to plates, add mash, add asparagus and serve.
A quick and tasty and healthy evening meal ideal for when you have just finished work.