SERVES – FOUR

PREP TME – 10MINS

COOK TIME – 30MINS

NOTES – CAN SUBSTITUTE SALMON WITH WHITE FISH FILLETS

INGREDIENTS

  • 2 tbsps olive oil
  • 1 lemon, thinly sliced
  • 4x 120g salmon fillets (skin off)
  • 2 large sweet potatoes, diced into 2cm cubes
  • 3 tbsps cumin
  • 1 bunch green beans, trimmed
  • salt & pepper

METHOD

  1. Preheat oven to 200°c and line a baking tray with baking paper.
  2. Place the sweet potato onto prepared baking tray. Drizzle with olive oil, sprinkle with cumin and season with salt & pepper. Massage with the sweet potato with your hands until all cubes are covered well with the spice mix. Place in the oven for approx. 45mins.
  3. Meanwhile, tear 4 squares of aluminium foil big enough to wrap each salmon fillet. Place 1 fillet on each square, add 1-2 slices of lemon on top and season with salt & pepper. Wrap each fillet individually so no air can escape. Add the salmon parcels to the oven in the final 25mins of cooking time.
  4. With 10mins remaining, bring a large pot of water to boil. Add the green beans and blanch for 2-3mins until still tender and bright green. Add the beans to a strainer and run some cold water over them to stop the cooking process.
  5. Once the sweet potato is golden brown and the salmon is cooked to your liking, serve on a plate alongside the beans and a wedge of lemon. Season and enjoy!

 

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