Salmon/sweet potato/black lentil/sundried tom pesto/asparagus Recipe

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Salmon/sweet potato/black lentil/sundried tom pesto/asparagus Recipe

Salmon/sweet potato/black lentil/sundried tom pesto/asparagus

Salmon/sweet potato/black lentil/sundried tom pesto/asparagus. Place the pan with the salmon in preheated oven. Grease a baking sheet with a little olive oil. Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. Sun-dried tomato and herb pizza; Sweet peppers stuffed with scalloped corn; Sweet potato souffle; Sweet potato waffles with blueberry syrup; Swordfish with roasted lemons; Thai peanut beef; Tofu triangles with peanut sauce; Tofu with bok choy; Tomato-basil pizza; Tuna steak sandwiches; Turkey and broccoli crepe; Turkey pesto melt; Turkey with. Brilliantly versatile and quick to cook, salmon is the basis for a great midweek dinner or celebratory centrepiece. To cook Salmon/sweet potato/black lentil/sundried tom pesto/asparagus you need 13 ingredients and 6 steps quickly.

The ingredients needed to make Salmon/sweet potato/black lentil/sundried tom pesto/asparagus:

2 of salmon fillets
200 g of sweet potatoes
160 g of black beluga lentils
170 g of asparagus
30 g of sundried tomato pesto
1 tsp of smoked paprika
10 ml of olive oil
1 sprig of thyme
1 of handfull of fresh basil
of Salt
of Cooking oil
1 of garlic clove
1/2 of lemon juice

Steps 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

Sweet Potato Polenta Crostini with Ricotta, Kale Pesto, and Bacon is crispy sweet. If the salad leaves are too big, chop a bit with a knife. See more ideas about Recipes, Cooking recipes, Food. See more ideas about Recipes, Cooking, Food. Spread asparagus out in the center of the parchment paper.

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