Simple Way to Make Ultimate Salmon/sweet potato/black lentil/sundried tom pesto/asparagus

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, salmon/sweet potato/black lentil/sundried tom pesto/asparagus. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Salmon/sweet potato/black lentil/sundried tom pesto/asparagus is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Salmon/sweet potato/black lentil/sundried tom pesto/asparagus is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook salmon/sweet potato/black lentil/sundried tom pesto/asparagus using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Salmon/sweet potato/black lentil/sundried tom pesto/asparagus:

1. Prepare 2 salmon fillets
2. Make ready 200 g sweet potatoes
3. Take 160 g black beluga lentils
4. Take 170 g asparagus
5. Get 30 g sundried tomato pesto
6. Get 1 tsp smoked paprika
7. Get 10 ml olive oil
8. Get 1 sprig thyme
9. Take 1 handfull of fresh basil
10. Get Salt
11. Prepare Cooking oil
12. Get 1 garlic clove
13. Get 1/2 lemon juice

Steps to make Salmon/sweet potato/black lentil/sundried tom pesto/asparagus:

1. Peel the sweet potato and cut it in small 1 cm cubes. Chop garlic, fresh thyme and mix with olive oil and smoked paprika. Cover potatoes with it. Roast it in oven 180 °C for 15 min until soft
2. Take scales of the salmon skin and dry it with kitchen roll. Heat up pan with little bit of oil. Heat up frying pan with the little bit of cooking oil. Place the salmon skin down on the pan and sear for 2 min. Place the pan with the salmon in preheated oven. Roast it for 20 min in 180 °C
3. Cut thick ends of asparagus or if it's small just peel the skin off from the ends. Bring water to boil in medium pot
4. In pot or pan mix lentils, sweet potatoes, pesto and chopped fresh basil. Heat all up on low heat. Finish with lemon juice
5. Blanch asparagus in boiling water.
6. When everything ready serve

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