Recipe by HoosierBuckeye
retrieved from prevention.com on 1/9/11
Top Review by Sharon the Rocket
This was really good except a little salty. Maybe I used too much salt (my "pinch" skill isn't very good plus I probably should have left out all salt because we never use salt in anything) Definitely will make again as I like that it is different than just plain old grilled salmon. Thanks for posting the recipe, HoosierBuckeye!
- 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
Directions See How It's Made
- Preheat the oven to 425 degrees. Cut a piece of parchment paper to fit a shallow baking pan.
- 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.
- Meanwhile, mix the garlic,mustard, lemon juice, and rosemary to make a paste and set aside.
- 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.
- Return the pan to oven and roast for 12 minutes. Salmon is done when the flesh flakes with gentle pressure.