Wild Salmon with Rosemary Sweet Potatoes and Lemon Asparagus
2 small sweet potatoes
1 small yellow onion
2 T extra virgin olive oil
Pinch sea salt
1 clove garlic, pressed
2 t dry mustard
1 T freshly squeezed lemon juice
1 T chopped fresh rosemary
1/2 lb. fresh asparagus, trimmed
Grated zest of 1 lemon
8 oz. wild salmon fillets cut into two 4 oz. portions
Preheat the oven to 425 degrees. Cut a piece of parchment paper to fit a shallow baking pan. (I cooked it on my Pampered Chef stoneware bar pan w/o the parchment and it worked great) Wash the sweet potatoes. Slice the potatoes and onion 1/4 inch thick. Put sweet potatoes and onions on the baking sheet in a single layer. Drizzle with the olive oil and sprinkle with the salt. Bake for 15 minutes.
Meanwhile, mix the garlic, mustard, lemon juice, and rosemary to make a paste and set aside.
Remove the sweet potatoes and onions from the oven, keep in the baking pan. Place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the lemon zest on the asparagus. Lay the salmon on top of the asparagus and onions. Spread the paste on top of the salmon.
Return to oven and roast for 12 minutes. Salmon is done with the flesh flakes with gentle pressure.
(We skip the fancy stuff and just do the sweet potatoes, onions, olive oil and salmon with a twist of lemon on it. But this is the original recipe. I didn't care for the strong flavor of the mustard or the lemon zest on the asparagus, but I am new to this style of cooking, so maybe I will learn.)