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

Salmon/sweet potato/black lentil/sundried tom pesto/asparagus. Great recipe for Salmon/sweet potato/black lentil/sundried tom pesto/asparagus. Wanted to cook nice well balanced meal and more less was playing with food. In result I got one of the best salmon dishes I ve ever had. Adding lemon juice at the end brought all the flavours together and went well. See great recipes for Sweet Potato Ravioli with Cherry Tomatoes, Goat Cheese and Arugula too!.

Try this Roasted Asparagus and Sweet Potato Salad! Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. Serve with the fish, accompanied by a green salad. You can cook Salmon/sweet potato/black lentil/sundried tom pesto/asparagus using 13 ingredients and 6 steps. Here is how you cook it.

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

1. It's 2 of salmon fillets.
2. You need 200 g of sweet potatoes.
3. You need 160 g of black beluga lentils.
4. You need 170 g of asparagus.
5. It's 30 g of sundried tomato pesto.
6. Prepare 1 tsp of smoked paprika.
7. You need 10 ml of olive oil.
8. Prepare 1 sprig of thyme.
9. You need 1 of handfull of fresh basil.
10. It's of Salt.
11. You need of Cooking oil.
12. You need 1 of garlic clove.
13. It's 1/2 of lemon juice.

Garnish with the remaining basil leaves. How to Make Mushroom & Lentil Salad. Place medium-size frying pan on low heat. How to Make Baked Mushrooms with Goats Cheese & Sun Dried Tomatoes.

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

1. 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.
2. 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.
3. 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.
4. In pot or pan mix lentils, sweet potatoes, pesto and chopped fresh basil. Heat all up on low heat. Finish with lemon juice.
5. Blanch asparagus in boiling water..
6. When everything ready serve.

Wipe the mushrooms with a clean damp cloth and remove the stalks. Chop the sun dried tomatoes finely. Mix the tomatoes with the goat's cheese, dried basil and season with some black pepper. Stuff the mushrooms with the goat's cheese. Brilliantly versatile and quick to cook, salmon is the basis for a great midweek dinner or celebratory centrepiece.