Wild Salmon with Rosemary Sweet Potatoes and Lemon Asparagus

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 556.4
  • Total Fat: 24.0 g
  • Cholesterol: 80.5 mg
  • Sodium: 273.1 mg
  • Total Carbs: 51.7 g
  • Dietary Fiber: 10.2 g
  • Protein: 36.5 g

View full nutritional breakdown of Wild Salmon with Rosemary Sweet Potatoes and Lemon Asparagus calories by ingredient
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Submitted by: HLUBRANO


Number of Servings: 2

Ingredients

    2 small sweet potatoes
    1 small yellow onion
    2 tablespoons extra virgin olive oil
    Pinch sea salt
    1 clove garlic, pressed
    2 teaspoons dry mustard
    1 tablespoon freshly squeezed lemon jiice
    1 tablespoon chopped fresh rosemary
    1/2 poun fresh asparagus, trimmed
    Grated zest of 1 lemon
    8 ounces wild salmon fillets cut into two 4 oz

Directions

Preheat oven to 425 degrees. Cut a piece of parchemtn paper to git a shallow baking pan.

Wash the sweet potatoes. Slice the sweet 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 and 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 pan to the oven and roast for 12 minutes.

Number of Servings: 2

Recipe submitted by SparkPeople user HLUBRANO.





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TAGS:  Fish |

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