This full of color and healthful dish is one of my favorites. It is easy to make and what’s most important – it takes less than an hour from start to finish. A splash of reduced balsamic vinegar adds extra flavor to the fish and vegetables.
- 2 sweet potatoes cut into ½ inch cubes
- 1 red bell pepper, diced
- 1 shallot, thinly diced
- 1 garlic clove, thinly sliced
- 3 tablespoons of olive oil divided
- 4 salmon filets, thawed if frozen
- Lemon juice from ½ of the lemon
- 1 pound of asparagus, trimmed
- ½ cup of balsamic vinegar, reduced to ¼ cup
- Salt and freshly ground black pepper
Preheat oven to 400 degrees Fahrenheit.
Heat 2 tablespoons of olive oil in a large skillet on medium heat. Add garlic and shallot, cook until translucent, about 1 minute. Add sweet potatoes and bell pepper to a skillet and cook until softened and lightly browned for about 10 minutes. Stir vegetables sporadically for even cooking. When they are ready, set aside and keep them warm.
While sweet potatoes are cooking, prepare the fish. Line a baking sheet with aluminum foil. Lightly brush salmon with ½ tablespoon of olive oil, season with salt and pepper and sprinkle with lemon juice.
Place salmon in preheated oven and bake for about 15 minutes. Fish should flake easily when it is ready. Remove salmon from the oven, loosely cover with aluminum foil, and keep warm until it is ready to serve.
Switch oven setting from bake to broil.
Place asparagus on baking sheet lined with aluminum foil. Brush with remaining olive oil and season with salt and black pepper.
Broil on high for 3 to 4 minutes, asparagus will soften and char a little.
To make reduced balsamic vinegar; simply pour ½ cup of vinegar to a small saucepan, bring to boil, reduce heat to medium-low and simmer for about 5 minutes. You should have about ¼ cup of reduced balsamic vinegar.
When ready to serve, place ¼ of the sweet potatoes mixture, topped with 4 to 5 asparagus sprigs, and then top with the salmon filet. Drizzle the dish with 1 tablespoon of reduced balsamic vinegar.
This is a Smell of Rosemary original recipe.
Prep time: 25 minutes
Active cook time 20 minutes.
Total time: 45 minutes
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