Salmon & Sweet Potato Plate
A simple and nutritious meal featuring tender salmon, sweet potatoes, and colorful veggies, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 4 fillets Salmon fillets
- 2 large Sweet potatoes Peeled and chopped
- 1 bunch Asparagus
- 1 cup Mushrooms Sliced
- 1 whole Lemon For drizzling
- to taste Herbs (e.g., dill, parsley, or thyme) Fresh or dried
- 2 tablespoons Olive oil For seasoning
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat the oven or grill.
- Season the salmon with olive oil, herbs, salt, and pepper.
- Peel and chop the sweet potatoes, then boil until tender. Alternatively, roast them whole in the oven.
- While the potatoes are cooking, sauté the asparagus and mushrooms in olive oil until tender.
Cooking
- Cook the salmon on the grill or in the oven until it flakes easily with a fork, approximately 12-15 minutes in the oven or 6-8 minutes on the grill.
- Serve the salmon with your mashed or roasted sweet potatoes and the sautéed vegetables.
Serving
- Drizzle fresh lemon juice on top before serving for a zesty finish.
Notes
For different flavors, try using rosemary or thyme. Roast sweet potatoes for a crispy texture. A splash of balsamic glaze enhances veggie flavor. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.