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Salmon with sweet potatoes and zucchini
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Delicious dinner recipe featuring succulent salmon as the main star.
Ingredients:
  • 400g\torange sweet potatoes (kumara)
  • Olive oil cooking spray
  • 2 zucchinis
  • 4 x 175g pieces salmon, pin-boned, skinned
  • 80g pitted Sicilian green olives (see note)
  • 1/2 bunch mint
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 lemon
  • 1 clove garlic
  • 1/2 avocado
Instructions:
  • Preheat the oven to 220C fan-forced with a roasting pan inside. Wash and dry the potatoes, then cut them into 1cm cubes. Line the hot oven tray with baking paper and spread the potatoes over one half. Spray with oil, season with salt and pepper, and roast for 10 minutes. Cut the zucchinis into 1cm cubes. Add them to the other half of the tray, spray with oil, season, and continue roasting for another 10 minutes or until all vegetables are tender.
  • Coat salmon with oil and season. Heat a frying pan over high heat and place a round of baking paper in the base. Add salmon, curved-side down first, and cook each side for 3 minutes until browned. Remove from heat and let it rest in the pan for 5 minutes before serving.
  • To prepare the salsa, combine olives, mint, and 2 tablespoons of oil in a small food processor. Add juice from half a lemon, crushed garlic, and process until finely chopped. Transfer half of the mixture to a small bowl and mix in juice from the remaining lemon half and 1 more tablespoon of oil. Finely chop the avocado, add it to the bowl, and season to taste.
  • Drizzle the remaining olive mixture over the vegetables in the pan, mix gently, then plate the mixture. Place the salmon on top and serve with olive and avocado salsa.

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