One Pan Roast Salmon & Asparagus
So simple yet so tasty, this colourful and nutritious meal is ready with very little fuss and is great for days when you need to be able to multi-task. You can leave it cooking in the oven while you do any other jobs you need to complete. It’s also great for days when you’ve trained so hard that you can’t face standing for long in front of the cooker, as you can walk away and sit down. Just don’t fall asleep and miss the timer as it definitely won’t taste as good burnt.
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
- 1 tbsp olive oil
- 2 large sweet potatoes approx 400g
- 1 onion
- 1 pack asparagus spears approx 160g
- 1/2 pack cherry tomatoes approx 180g
- 2 salmon fillets
- 1 tbsp balsamic vinegar
- 1 handful fresh basil
Ingredients
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Instructions
- Preheat the oven to 200 degrees celsius.
- Peel and slice the sweet potatoes in to small chunks.
- Peel and slice the onion in to wedges.
- Place the sweet potato and onion in to a large roasting tray and splash in the oil. Shake to ensure that the vegetables are coated in the oil and season with a little salt and black pepper if you wish.
- Place in the oven and roast for 20 minutes.
- Prepare the asparagus by trimming off any woody ends and slicing any longer spears in half.
- Once 20 minutes are up, remove the tray from the oven and add in the asparagus. Give everything a mix and return to the oven for 15 minutes.
- Once 15 minutes are up, remove the tray from the oven again and add the cherry tomatoes whole. Place the salmon fillets on top of the vegetables, splash over the balsamic vinegar and replace in the oven for a final 10-12 minutes, depending on size of salmon fillet.
- Shred the basil and before serving sprinkle it over everything in the roasting tray.
- Divide between 2 plates and enjoy.
Recipe Notes
If you make this, let me know how it goes and share your photos. I’d also love to hear how you adapt it to suit yourself.