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Salmon with sweet potato mash and minted pea gremolata recipe
Salmon with sweet potato mash and minted pea gremolata recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious salmon and sweet potato mash ready in just 35 minutes - a healthy and satisfying mid-week meal with plenty of veggies.
Ingredients:
  • Lemon wedges, to serve
  • 800g orange sweet potato, peeled, roughly chopped
  • 30.90 gm milk
  • 36.40 gm extra virgin olive oil
  • 1 eschalot, finely chopped
  • 375.00 ml frozen peas
  • 4 x 130g boneless salmon fillets, skin on
  • 2.40 gm sea salt
  • 20.00 ml finely chopped fresh mint leaves
  • 70g reduced-fat fetta, crumbled
  • Mint leaves, to serve
  • Steamed green beans, to serve
Instructions:
  • In a large saucepan, simmer potato in cold water until tender, about 15 minutes. Drain and mash the potato, then stir in milk and season with salt and pepper. Keep covered to stay warm.
  • Heat half of the oil in a medium saucepan over medium heat. Sauté eschalot and garlic for 2 minutes until softened. Add peas and 1⁄4 cup water, cook for another 5 minutes until peas are soft and liquid is almost gone. Remove from heat and roughly mash peas with a fork. Season with salt and pepper before transferring to a bowl.
  • Lay the salmon fillets skin-side up on a large plate. Drizzle with the remaining oil, sprinkle generously with salt, and massage it into the skin. Heat a large non-stick frying pan over medium-high heat. Add the salmon skin-side down and cook for 4 minutes until crisp. Flip and cook for another 2 minutes until cooked through.
  • Mix lemon zest, fresh mint, and crumbled feta into the peas. Portion out the potato mash onto plates. Place the salmon on top and sprinkle with the pea gremolata. Serve with green beans, lemon wedges, and extra mint leaves.

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