Salmon with Sweet Potatoes

Ingredients

• 400 g sweet potatoes
• 4 tbsp olive oil
• 250 g broccolini
• Salt
• 1 Organic lemon
• 300 g salmon fillet (in 2 equal pieces)
• Pepper
• 2 tbsp sliced almonds (15 g each)

Instructions

1. 1.

   Peel the sweet potatoes, cut into wedges and place on a baking sheet lined with parchment paper. Drizzle with 2 tbsp olive oil and mix well. Bake in a preheated oven at 200°C (180°C fan; gas: level 3) for 25 minutes.

2. 2.

   Meanwhile, clean and rinse the broccolini, break into florets and boil in lightly salted water over medium heat for 8–10 minutes until al dente. Drain and set aside. Rinse the lemon hot, dry it, grate the zest and squeeze out the juice.

3. 3.

   Pat the salmon fillets dry, season with salt and pepper, and sear them in a pan over medium heat with 1 tbsp olive oil for 6–8 minutes until golden brown. Finish with lemon juice.

4. 4.

   In a second pan, sauté the broccolini in the remaining olive oil with the sliced almonds until golden brown. Add the lemon zest and season with salt and pepper to taste.

5. 5.

   Plate the salmon with sweet potatoes and broccolini on bowls and serve warm.