Recipe of Ultimate Salmon/sweet potato/black lentil/sundried tom pesto/asparagus

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We hope you got benefit from reading it, now let's go back to salmon/sweet potato/black lentil/sundried tom pesto/asparagus recipe. To make salmon/sweet potato/black lentil/sundried tom pesto/asparagus you need 13 ingredients and 6 steps. Here is how you achieve it.

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

1. Take 2 of salmon fillets.
2. Prepare 200 g of sweet potatoes.
3. Take 160 g of black beluga lentils.
4. Use 170 g of asparagus.
5. Provide 30 g of sundried tomato pesto.
6. Get 1 tsp of smoked paprika.
7. Prepare 10 ml of olive oil.
8. Use 1 sprig of thyme.
9. Prepare 1 of handfull of fresh basil.
10. Take of Salt.
11. Take of Cooking oil.
12. Get 1 of garlic clove.
13. Provide 1/2 of lemon juice.

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.

This content is created and maintained by a third party, and imported onto this. Sun-dried tomatoes are blended with fresh herbs, pine nuts, garlic, balsamic vinegar, red wine, olive oil and Parmesan. This is fabulous on pasta, pizza and sandwiches. Tomato pesto seeps into seared cod for a zesty kick, and almond flakes and potatoes add an earthy flair to this Scandinavian staple. In Norway, most cod-based dishes are served with fresh fillets during the fishing season and stockfish (dried cod) or boknafish (semidried cod) the remainder of the year.

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