PREP TIME: 10 min
COOK TIME: 30 min
READY TIME: 40 min
CALORIES: 282 (per serving)
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- 1 tablespoon olive oil
- 2 teaspoons sea salt
- 500 g (1 lb) sweet potatoes, peeled and chopped
- 350 g (111/4 oz) parsnips, peeled and chopped
- 60 g (2 oz) butter
- 2 tablespoons oil
- 8 bay leaves
- 3 tablespoons chopped chervil
- 1 teaspoon cracked black pepper
- 2 pieces lime rind
- 4×185 g (6 oz) salmon steaks
- 125 g (4 oz) baby English spinach
1 Place olive oil, salt, sweet potatoes and parsnips in a baking dish and shake to combine. Place dish in a preheated 200°C (400°F) oven for 35 minutes or until sweet potatoes and parsnips are crisp and golden.
2 Place butter and oil in a frypan over medium heat. Add bay leaves, chervil, pepper and lime rind to pan and cook for 2 minutes.
3 Add salmon steaks to pan and cook for 1-2 minutes on each side or until steaks are cooked medium rare.
4 To serve, place sweet potatoes and parsnips on serving plates. Top with baby spinach and salmon. Spoon pan juices over fish before serving.
Calories: 282.2 Kcal
Fat: 13.2 g
Cholesterol: 116.7 mg
Sodium: 422.9 mg
Potassium: 481.2 mg
Carbs: 13.3 g
Protein: 26.2 g
Vitamin A: 9.6 %
Vitamin B-12: 86.0 %
Vitamin B-6: 19.3 %
Our salmon fillets will arrive weighing from 6-8 oz. Please plan this recipe accoordingly.