Wild Salmon with Rosemary Sweet Potatoes and Lemon Asparagus
Prep time: 20 minutes
Cook time: 25 minutes
"Rosemary for remembrance," an age-old adage, holds true today, as this aromatic herb in the mint family offers antioxidant and anti-inflammatory benefits important for memory.
Yield: 2 Ready in 20 minutes
38 people trying soon
|2 smallsweet potatoes; sliced|
|1 smallyellow onion; sliced|
|2 tbsp.Extra-virgin olive oil|
|1 clovegarlic; pressed|
|2 tsp.mustard; ground|
|1 tbsp.lemon juice; freshly squeezed|
|1 tbsp.rosemary; fresh chopped|
|1/2 poundasparagus; fresh|
|zest of a lemon|
|8 oz.wild salmon; cut into two 4-ounce portions|
Wild Salmon with Rosemary Sweet Potatoes and Lemon Asparagus Preparation
Preheat oven to 425 degrees F.
Cut a piece of parchment paper to fit on a cookie sheet, and then lay it on the sheet. Wash
the unpeeled sweet potatoes and onions and slice ?" thick. Put sweet potatoes and onions
on the parchment paper in a single layer. Drizzle with olive oil and salt. Bake for 15
Meanwhile, mix garlic, dry mustard, lemon juice, and rosemary to make a paste, and set
Remove sweet potatoes and onions from oven (keep on the cookie sheet). Place the
asparagus on the paper next to the sweet potatoes and onions. Sprinkle the lemon zest and
on the asparagus. Lay salmon on top of the asparagus and onions. Spread mustard paste
on top of salmon.
Return sheet to oven and roast for 12 minutes. Salmon is done when flesh flakes with
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Wild Salmon with Rosemary Sweet Potatoes and Lemon Asparagus Reviews
[I posted this recipe.]
3 years, 6 months, 1 weeks, 4 days, 23 hours, 19 minutes ago