Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, salmon/sweet potato/black lentil/sundried tom pesto/asparagus. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
• Foil Salmon and Asparagus in Garlic Butter Sauce - Easy Salmon Recipe. Stir to coat with a wooden spoon or silicon spatula, arrange the potatoes to be cut-side down, and move the vegetables to the edges of the baking sheet. One pan Roasted Lemon Dijon Salmon with sweet potatoes and asparagus is all cooked on one sheet pan in less than twenty minutes.
Salmon/sweet potato/black lentil/sundried tom pesto/asparagus is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Salmon/sweet potato/black lentil/sundried tom pesto/asparagus is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook salmon/sweet potato/black lentil/sundried tom pesto/asparagus using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Salmon/sweet potato/black lentil/sundried tom pesto/asparagus:
- Take 2 salmon fillets
- Make ready 200 g sweet potatoes
- Take 160 g black beluga lentils
- Make ready 170 g asparagus
- Take 30 g sundried tomato pesto
- Make ready 1 tsp smoked paprika
- Prepare 10 ml olive oil
- Make ready 1 sprig thyme
- Get 1 handfull of fresh basil
- Take Salt
- Prepare Cooking oil
- Take 1 garlic clove
- Take 1/2 lemon juice
Sun-dried tomatoes are blended with fresh herbs, pine nuts, garlic, balsamic vinegar, red wine, olive oil and Parmesan. This is fabulous on pasta, pizza and sandwiches. Tomato pesto seeps into seared cod for a zesty kick, and almond flakes and potatoes add an earthy flair to this Scandinavian staple. In Norway, most cod-based dishes are served with fresh fillets during the fishing season and stockfish (dried cod) or boknafish (semidried cod) the remainder of the year.
Instructions to make Salmon/sweet potato/black lentil/sundried tom pesto/asparagus:
- Peel the sweet potato and cut it in small 1 cm cubes. Chop garlic, fresh thyme and mix with olive oil and smoked paprika. Cover potatoes with it. Roast it in oven 180 °C for 15 min until soft
- Take scales of the salmon skin and dry it with kitchen roll. Heat up pan with little bit of oil. Heat up frying pan with the little bit of cooking oil. Place the salmon skin down on the pan and sear for 2 min. Place the pan with the salmon in preheated oven. Roast it for 20 min in 180 °C
- Cut thick ends of asparagus or if it's small just peel the skin off from the ends. Bring water to boil in medium pot
- In pot or pan mix lentils, sweet potatoes, pesto and chopped fresh basil. Heat all up on low heat. Finish with lemon juice
- Blanch asparagus in boiling water.
- When everything ready serve
Lentil & Sweet Potato Salad. goop. Add the lentils and four cups of cold water. Asparagus: so good with nothing more than a knob of butter, but unbeatable in a ricotta tart with miso and black garlic, in Korean spicy pancakes, or with garlic This easy tart gets its oomph from the combination of sweet black garlic and salty miso. Asparagus with garlic pesto and tempura onions. While nothing like basil, sun-dried tomatoes are actually a great stand-in when it comes to pesto.
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