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Savory Salmon with Asparagus and Curried Sweet Potato Mash

6 Mar

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Last week at the grocery, Rafe wondered out loud why we never eat fish. I didn’t know how to answer him, so we got a pound of salmon and decided to make a go of it. My feelings about salmon come and go, but it had been a while, and I was ready to make it back.

Asparagus is also in season, which I’m so glad for since it gets so very spendy when it’s not. And there were our good old sweet potatoes…

Savory Salmon and Asparagus

  • one pound salmon filet
  • one bunch asparagus
  • salt and pepper
  • 2 tbsp chopped kalamata olives (for saltiness)
  • zest and juice from one lemon
  • 1 tbsp olive oil
  • 2 cloves of garlic, chopped small
  • 1 spring of rosemary, chopped small

Instructions

  • Preheat at 400. Wash salmon filet lightly. Sprinkle and pat with salt and pepper. Lay down into a bed of aluminum foil, with enough on the ends to tent the whole thing, onto a rimmed baking sheet (just in case it gets drippy)
  • Mix the olives, lemon juice, olive oil, garlic, and rosemary together in a bowl, then top the salmon with the mixture.
  • Snip the ends off the asparagus and lay the asparagus next to the salmon on foil. Sprinkle asparagus with salt also. Tent the aluminum foil and bake for ~10-15 min (until salmon and asparagus are both cooked through). Then undo foil and bake for another few minutes, or until everything gets nice and crispy.

Curried Sweet Potato Mash

  • 2 sweet potatoes
  • 1 small onion, chopped
  • 2 tbsp olive oil
  • salt and pepper
  • 3 tbsp curry powder
  • Sriracha sauce
  • 1-3 tbsp milk

Instructions

  • Pre-roast the sweet potatoes in the oven (400 degrees until it’s cooked through, ~20-30 min). Take all the good stuff out of the skin.
  • Sautee the chopped onion in olive oil in a non-stick fry pan on medium heat until glassy. Add the curry powder, S&P, and Sriracha (don’t overdo it!).
  • Add the sweet potato into the fry pan, mashing as you go, adding a few dashes here and there of milk to make it the right consistency. Add more curry powder if it’s not curried enough for you.
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