Hello, Good Morning, Joe Followers!
This is a meal I try to cook every few weeks. It’s easy to make and doesn’t require a lot of preparation. It’s a perfect dish for two and easy to adjust and great if you want to add to it and really make it your own!
See you tomorrow morning!
Good Morning, Joe
Baked Salmon, Asparagus, and Mashed Sweet Potato Recipe
What you’ll need:
1 large salmon fillet1 bundle of asparagus
1 large sweet potato
1 large lemon
What you’ll need to sprinkle on salmon (sprinkle to taste):
1 tsp olive oil
(best if fresh, but still good if bought in the Spices and Herbs section of your grocery store)
What you’ll need to add to mashed sweet potato (add to taste):
Steak spices (or a mix of a “pepper medley”)
1 tsp margarine
Direction for salmon:
- Preheat oven to 450°F/232°C.
- Place tin foil on cookie sheet and spray with cooking spray or olive oil. On it, place the salmon fillet, skin side down.
- Lightly coat with olive oil.
- Sprinkle rosemary, thyme, chives, salt, pepper, and to taste (I find just a tiny bit everywhere works best – if you don’t enjoy one of these ingredients, simple remove from recipe).
- Slice a few lemon slices to place on top of the fillet.
- Squeeze the juice of half a lemon onto the salmon fillet.
- Roast in the oven for about 10-15 minutes (cut in the middle to check if it is cooked).
- If needed, use the other half of the lemon to add juice to taste.
Directions for sweet potato:
- Wash and peel 1 large sweet potato.
- Slice into 1 cm slices.
- Cut slices into 4 equal sizes.
- Add a pinch of salt to boiling water in small pot and add sweet potato pieces.
- Cook until soft.
- Use a fork to mash the potatoes
- Add salt, pepper, 1 tsp margarine (or to taste) and steak spices
Directions for asparagus:
- Wash asparagus.
- Cut off the ends (opposite of the “leafy” side)
- Place in large pan of boiling water, with a pinch of salt, and cook until soft (I find leaving it a little bit crunchy is my preference).
- When plated, add a touch of margarine and salt to taste.
Salmon recipe inspired by Tosca Reno’s “The Eat-Clean Diet Cookbook”.