
BBQ’ed salmon with vegetables and sweet potato*
Ingredients:
- 120g salmon
- 1 cup steamed vegetables (such as asparagus, broccoli, green beans)
- 200g sweet potato slices, grilled or baked (1/2 of potato is for tomorrow’s lunch!)
- 1 tsp lemon juice
- 1 1/2 tsp olive oil
- Spices: 1/4 tsp paprika, 1/4 tsp chilli
- flakes, 1/4 tsp sea salt, 1/8 tsp
- rosemary, 1/8 tsp thyme
Recipe:
Preheat oven to 180 degrees. Scrub potato & dry. Pierce & drizzle with 1/2 tsp oil. Bake on foil lined tray for approx. 45 min. Meanwhile cut veggies into bite-sized pieces. Add 1-2” water into saucepan and bring to a boil. Prepare salmon, cut to servingsize & check for bones. Preheat frying pan to med. heat with 1 tsp oil. Combine spices and sprinkle over salmon. Add vegetables to boiling water, cover & reduce heat to medium. Check after a few minutes and remove when tender. BBQ salmon until crispy & brown, then flip and cook other side. Cook to desired texture, slightly pink in the middle is the common finish point. Sprinkle vegetables with a tiny bit of olive oil, lemon juice & salt. Serve with 1/2 potato (and save the rest for tomorrow).