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Salmon with asparagus gremolata

Salmon with asparagus gremolata

4 serves

10 m prep

30 m cook

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.
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