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Salmon with asparagus gremolata
- 650g sweet potato, cut into 2cm-thick slices
- Olive oil cooking spray
- 4 x 130g skinless salmon fillets
- Lemon wedges, to serve
Asparagus gremolata:
- 2 teaspoons olive oil
- 1 bunch asparagus, thinly sliced
- 2 cloves garlic, crushed
- 2 tablespoons baby capers, drained
- 1 cup coarsely chopped fresh parsley
- ¼ cup unsalted macadamias, toasted, finely chopped
- 1 teaspoon finely grated lemon rind
- 1 tablespoon lemon juice
- Place sweet potato slices on a baking paper-lined baking tray. Lightly spray with oil and season with pepper. Bake in a 220C preheated oven (fan-forced) for 20-25 minutes, or until tender.
- Meanwhile, to make gremolata, heat oil in a medium non-stick frying pan over a medium-high heat. Add asparagus, garlic and capers.
- Cook, stirring, for 2 minutes, or until asparagus is bright green and just tender. Transfer to a medium bowl. Cool 10 minutes. Add parsley, macadamias, lemon rind and juice. Toss gently.
- Add salmon to same frying pan. Cook for about 3 minutes each side, or until cooked to your liking.
- Divide sweet potato and salmon among 4 plates. Spoon over gremolata. Serve with lemon wedges.
Tips
- To toast macadamias, bake on a tray in 180C oven for about 5 minutes or until lightly golden. Replace with almonds, pistachios or pine nuts, if preferred.
- White fish fillets can be used in place of salmon.
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