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salmon

Ingredients:

  • Fillet of Salmon
  • 1/4 sliced zucchini
  • 1/4 cup sweet onion diced
  • A handfull of cherry tomatos, cut in halves
  • 1 Organic sweet potato, washed and cubed (I keep the skin on for the added nutrients)
  • A handful of brussel sprouts, fresh or frozen
  • Half a lemon
  • 2 tbs Dijon mustard
  • 1 teaspoon dried Tarragon
  • 1/2 teaspoon Cayenne pepper
  • 1 tbs Extra Virgin Olive Oil
  • Salt and Pepper to taste

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Roughly chop the sweet potato into chunks and coat lightly with olive oil, salt and pepper. Bake in the oven at 350F until soft and slightly caramelized; I added the brussel sprouts to the pan about 10 minutes after the sweet potatoes.

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While the potatoes and brussel sprouts are roasting, chop the onion, tomatoes, and zucchini. Place the sliced veggies and salmon into a baking dish lined in foil.

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Mix the lemon juice, mustard, tarragon, Cayenne, salt and pepper together and pour over the salmon. Cover the salmon with foil and bake until done, roughly 20-25 minutes.

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To me, nothing beats the taste of roast sweet potatoes. Try and buy organic if you can because there is a big difference in taste, I’m talking water and wine! Loblaws now sells organic sweet potatoes for about 5$ a bag…worth every penny!