Grilled salmon with roasted sweet potatoes and steamed asparagus
Contents
Grilled salmon with asparagus and sweet potatoes is a delicious and healthy recipe that can help reduce inflammation. Salmon is an excellent source of omega-3 fatty acids known for their anti-inflammatory properties. Asparagus is rich in antioxidants and fiber, while sweet potatoes provide vitamins A and C, essential for a healthy immune system. This dish is nutritious, easy to prepare, and perfect for a balanced meal.
Ingredients
- 4 salmon fillets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 large sweet potatoes, peeled and cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 bunch asparagus, trimmed
- Salt to taste
Preparation
- In a small bowl, mix the olive oil, minced garlic, lemon juice, salt, and pepper.
- Brush the salmon fillets with the marinade and let them sit for 10-15 minutes.
- Preheat the oven to 400°F (200°C).
- Place the sweet potato cubes on a baking sheet.
- Drizzle with olive oil and sprinkle with paprika, garlic powder, salt, and pepper.
- Toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes, turning once, until tender and golden brown.
- Preheat the grill to medium-high heat.
- Grill the salmon fillets for 4-5 minutes per side, or until the fish flakes easily with a fork.
- Bring a pot of water to a boil and place a steamer basket on top.
- Add the asparagus and cover.
- Steam for 3-5 minutes, until tender but still crisp.
- Season with a pinch of salt.
- Arrange the grilled salmon, roasted sweet potatoes, and steamed asparagus on plates.
Suggested Side Dishes
Mixed Green Salad: A simple salad with mixed greens, cherry tomatoes, cucumber slices, and a light vinaigrette.
Quinoa Salad: A refreshing quinoa salad with chopped vegetables, herbs, and a lemon dressing.
Recipe: Grilled salmon with roasted sweet potatoes and steamed asparagus
Grilled salmon with roasted sweet potatoes and steamed asparagus
Ingredients
- 4 salmon fillets
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 large sweet potatoes peeled and cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 bunch asparagus trimmed
- Salt to taste
Instructions
- In a small bowl, mix the olive oil, minced garlic, lemon juice, salt, and pepper.
- Brush the salmon fillets with the marinade and let them sit for 10-15 minutes.
- Preheat the oven to 400°F (200°C).
- Place the sweet potato cubes on a baking sheet.
- Drizzle with olive oil and sprinkle with paprika, garlic powder, salt, and pepper.
- Toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes, turning once, until tender and golden brown.
- Preheat the grill to medium-high heat.
- Grill the salmon fillets for 4-5 minutes per side, or until the fish flakes easily with a fork.
- Bring a pot of water to a boil and place a steamer basket on top.
- Add the asparagus and cover.
- Steam for 3-5 minutes, until tender but still crisp.
- Season with a pinch of salt.
- Arrange the grilled salmon, roasted sweet potatoes, and steamed asparagus on plates.
