Step-by-Step Guide to Make Speedy Salmon/sweet potato/black lentil/sundried tom pesto/asparagus

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Before you jump to Salmon/sweet potato/black lentil/sundried tom pesto/asparagus recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Dollars.

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We hope you got insight from reading it, now let's go back to salmon/sweet potato/black lentil/sundried tom pesto/asparagus recipe. You can have salmon/sweet potato/black lentil/sundried tom pesto/asparagus using 13 ingredients and 6 steps. Here is how you achieve that.

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

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

Steps to make Salmon/sweet potato/black lentil/sundried tom pesto/asparagus:

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.

Add the lentils and four cups of cold water. Tomato pesto seeps into seared cod for a zesty kick, and almond flakes and potatoes add an earthy flair to this Scandinavian staple. In Norway, most cod-based dishes are served with fresh fillets during the fishing season and stockfish (dried cod) or boknafish (semidried cod) the remainder of the year. Simple salmon and sweet potatoes become a gourmet meal in minutes, when topped with an easy, tangy lemon-caper sauce and spiked with a hit of Divide potato mixture among plates; top with fish. This content is created and maintained by a third party, and imported onto this.

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