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Category: Main Course
Roasted Salmon with Sliced Sweet Potatoes and Asparagus - TastyPlanner.com
When preparing entire meals in one skillet, it’s important to utilize different techniques and divide ingredients amongst the surface. In this recipe, we will begin by utilizing the entire surface of the skillet to cook the potatoes. As we add more ingredients, we divide each area of the pan until we finally have 3 distinct cooking areas for each ingredient. This entire dish is cooked in the oven, adding our ingredients at different intervals to ensure each item is cooked appropriately. Pair with Pale Ale (Beer) or Zinfandel (Wine).
Recipe Source: http://artofmanliness.com/2...
1 Sweet Potato, diced into ½ inch cubes
2 Tablespoons extra virgin olive oil
fresh cracked pepper
1 8 oz salmon filet
1 Handful Fresh Asparagus, stem removed, sliced in half
½ Lemon, juiced
Preheat oven to 425 degrees F. Lay out diced potatoes into single layer in the cast iron skillet. Drizzle with oil and season potatoes with kosher salt and fresh cracked pepper; toss to coat evenly. Add skillet to oven and roast potatoes 20 – 25 minutes. Meanwhile, coat the salmon filet and asparagus in a thin layer of remaining olive oil and season lightly with kosher salt and fresh cracked pepper. Remove skillet from oven, push potatoes to one side and add salmon filet, flesh side down to the surface of the skillet. Return skillet to oven and roast 3 – 4 minutes. Remove skillet from oven, flip salmon filet, and place to the side to create room for asparagus. Add asparagus to the skillet and drizzle the juice of ½ lemon over the asparagus and salmon filet. Return to oven and roast for another 5 – 7 minutes, or until asparagus is tender and salmon is cooked through. Remove entire skillet from oven and plate. Serve.
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