Wild Salmon with Rosemary Sweet Potatoes and Lemon Asparagus

Name: Wild Salmon with Rosemary Sweet Potatoes and Lemon Asparagus Recipe
Yield: 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

(2)

Number of Servings: 2

Ingredients

2 small sweet potatoes1 small yellow onion2 tablespoons extra virgin olive oilPinch sea salt1 clove garlic, pressed2 teaspoons dry mustard1 tablespoon freshly squeezed lemon jiice1 tablespoon chopped fresh rosemary1/2 poun fresh asparagus, trimmedGrated zest of 1 lemon8 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.

Servings Per Recipe: 2

Nutritional Info 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

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Member Reviews

DMHECKMA
I did not like the lemon zest but everything else was good. - 9/13/11
BONNIET50
my husband made it - it was wonderful and very filling. - 1/24/11