About the Recipe
Treat yourself to a culinary masterpiece with our Salmon Fillets with White Rice, Roasted Sweet Potato, and Greens. Succulent salmon fillets take center stage, perfectly complemented by fluffy white rice cooked to perfection. Alongside, enjoy the comforting sweetness of roasted sweet potato, adding depth and richness to every bite. Balanced with a medley of vibrant greens, this dish offers a symphony of flavors and textures that will delight your palate and nourish your body. Whether for a weekday dinner or a special occasion, this recipe promises a satisfying and wholesome meal that will leave you craving for more.
Ingredients
2 x Salmon Fillets
Aromatics - ginger, garlic, chili, lemon
1 x sweet potato
100g long grain rice
1 tsp cayenne pepper
1 x corn on the cob
1 pack long stem broccoli
1 pack asparagus
Preparation
Step 1
Wash and chop sweet potato leaving the skin on, and toss in the olive oil with the cayenne pepper. Spread on a baking tray with the corn on the cob in the middle. Place in an oven at 180 degrees for 20 minutes.
Step 2
Boil rice as per packet instructions.
Step 3
Chop, crush and grate the aromatics.
Step 4
Under a grill, cook the salmon fillets for 90 seconds skin side up and when it is crackling, turn them over and cook for a further 4-5 minutes. Ensure salmon does not burn.
Step 5
Whilst the salmon is cooking heat 1 cm water in a wide pan with a lid. Add broccoli and asparagus, place lid on and cook over a high heat for 3-4 minutes. Lift lid and drain water, add aromatics, replace lid and shake.
Step 6
Remove sweet potato and corn from oven. Slice corn off cob and stir into the rice with the sweet potato.
Step 7
Plate up and enjoy.