Salmon with asparagus gremolata

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4 serves

10 m

30 m

Ingredients

650 g sweet potato, cut into 2 cm-thick slices
Olive oil cooking spray
4 x 130 g skinless salmon fillets
Lemon wedges, to serve

Asparagus gremolata

2 teaspoons olive oil
1 bunch asparagus, thinly sliced
2 cloves garlic, crushed
2 tablespoons baby capers, drained
1 cup coarsely chopped fresh parsley
¼ cup unsalted macadamias, toasted, finely chopped
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice

Method

Step 1

Place sweet potato slices on a baking paper-lined baking tray. Lightly spray with oil and season with pepper. Bake in a 220 °C preheated oven (fan-forced) for 20-25 minutes, or until tender.

Step 2

Meanwhile, to make gremolata, heat oil in a medium non-stick frying pan over a medium-high heat. Add asparagus, garlic and capers.

Step 3

Cook, stirring, for 2 minutes, or until asparagus is bright green and just tender. Transfer to a medium bowl. Cool 10 minutes. Add parsley, macadamias, lemon rind and juice. Toss gently.

Step 4

Add salmon to same frying pan. Cook for about 3 minutes each side, or until cooked to your liking.

Step 5

Divide sweet potato and salmon among 4 plates. Spoon over gremolata. Serve with lemon wedges.

Tips

To toast macadamias, bake on a tray in 180 °C oven for about 5 minutes or until lightly golden. Replace with almonds, pistachios or pine nuts, if preferred.
White fish fillets can be used in place of salmon.