Pan-Fried Salmon with Sweet Potato & Veg
Golden pan-fried salmon paired with roasted sweet potatoes, vine cherry tomatoes and sautéed asparagus.
Ingredients
Method
Step 1
Preheat the oven to 200 °C (180 °C fan/Gas 6). Toss sweet potato cubes with olive oil & pepper; roast for 25 minutes.
Step 2
And cherry tomatoes to a small roasting tray to will contain the juices. Pour over a generous amount of olive oil and season with salt. Add them to the oven and roast for 25 mins.
Step 3
Meanwhile, heat a splash of olive oil in a non-stick pan over medium-high heat. Season the salmon fillets with salt and pepper.
Step 4
Add the salmon skin-side down and cook for 4–5 minutes until crisp, then flip and cook for another 3–4 minutes until just cooked through.
Step 5
In another pan, sauté asparagus with a little olive oil for 4–5 minutes until tender-crisp. Season with salt.
Step 6
Plate the pan-fried salmon with the roasted sweet potatoes, roasted tomatoes and asparagus. Season the sweet potatoes and drizzle any pan juices over the top.