Here and there you need a superfood fix, and this one skillet salmon supper with asparagus and sweet potatoes gives a full dinner that is simple, solid, and fast!

I can't choose in case I'm directing my inward youngster from Friday evenings past or in case I'm getting more established (I have an inclination it's a touch of both), yet as of now, I'm clustered up on the love seat with my panther print cover (which helps me to remember my old panther print sofa-bed from the great ol' secondary school days) and I'm viewing a motion picture with a pizza standing ready.

This is all reminiscent of my lesser and senior days. Once in for a moment on Fridays, my folks would go out for a date, and on the off chance that I didn't have a date or wasn't working, I had a date with my room. It is possible that I'd have a motion picture I leased or watch one I effectively claimed and my folks would guarantee I had a supper or something to that affect. I typically mentioned a cheddar and olive pizza from Pizza Hut and off they would go and I would have the entire house to myself.

This specific one skillet supper utilizes each of the three of my most loved sound "superfood" fixings. I love salmon. Sweet potatoes are a staple in our home. Furthermore, I can't survive without asparagus. I get it any shot I get. So it felt just normal to make a sound superfood one container dinner.

Get the job done to say, our family ate up this whole container of sustenance and there weren't any remains, which dependably baffles me a bit since scraps = my lunch tomorrow.

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  • 1 1/2 lbs. salmon
  • 1 lb. fresh asparagus, ends trimmed
  • 2-3 sweet potatoes, peeled and thinly sliced
  • 3 cloves garlic, minced
  • 3 tbsp fresh rosemary, minced
  • sea salt and pepper, to taste
  • 3 tbsp extra-virgin olive oil
  • 1/2 lemon, juiced
  • 1/2 tsp smoked paprika


  1. Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. Place sliced sweet potatoes on side of the pan, drizzle with 1 1/2 tbsp of olive oil, 1 tbsp rosemary, 1 tbsp garlic, and salt and pepper. Toss to combine and roast for 40 minutes.
  2. When potatoes have roasted for 35 minutes, toss the potatoes for even cooking. Place salmon and asparagus on the baking sheet. drizzle remaining olive oil, garlic, rosemary, salt and pepper and lemon juice over the salmon and asparagus. Sprinkle smoked paprika over the top of the salmon and place the baking sheet back in the oven for 18-20 minutes. Cook until salmon is flaky.
  3. If the potatoes still need a bit more time, tent the asparagus and remove the salmon and cover with foil on a plate so the fish doesn't dry out.

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