Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, salmon/sweet potato/black lentil/sundried tom pesto/asparagus. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Salmon/sweet potato/black lentil/sundried tom pesto/asparagus is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Salmon/sweet potato/black lentil/sundried tom pesto/asparagus is something which I’ve loved my whole life.

Stir to coat with a wooden spoon or silicon spatula, arrange the potatoes to be cut-side down, and move the vegetables to the edges of the baking sheet. One pan Roasted Lemon Dijon Salmon with sweet potatoes and asparagus is all cooked on one sheet pan in less than twenty minutes. Baby red potatoes with green beans or zucchini with tomatoes are both classic combinations that would pair perfectly with the lemon dijon salmon. Drizzle all with oil; sprinkle with salt and pepper.

To get started with this recipe, we must prepare a few components. You can cook salmon/sweet potato/black lentil/sundried tom pesto/asparagus using 13 ingredients and 6 steps. Here is how you can achieve it.

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

1. Get salmon fillets
2. Make ready sweet potatoes
3. Prepare black beluga lentils
4. Take asparagus
5. Prepare sundried tomato pesto
6. Take smoked paprika
7. Make ready olive oil
8. Get thyme
9. Take handfull of fresh basil
10. Take Salt
11. Take Cooking oil
12. Get garlic clove
13. Take lemon juice

Push sweet potatoes to the edges of the roasting pan; place salmon filet in center. Spoon remaining sauce over salmon and potatoes. Lentil & Sweet Potato Salad. goop. Add the lentils and four cups of cold water.

Instructions 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

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