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Salmon with asparagus gremolata
heartfoundation.org.au|Helpline 13 11 12

Salmon with asparagus gremolata

30 minutes (preparation 10 minutes)
Serves 4
  • 650g sweet potato, cut into 2cm-thick slices 
  • Olive oil cooking spray 
  • 4 x 130g skinless salmon fillets  
  • Lemon wedges, to serve 

Asparagus gremolata 

  • 2 teaspoons olive oil 
  • 1 bunch asparagus, thinly sliced 
  • 2 cloves garlic, crushed 
  • 2 tablespoons baby capers, drained 
  • 1 cup coarsely chopped fresh parsley 
  • ¼ cup unsalted macadamias, toasted, finely chopped 
  • 1 teaspoon finely grated lemon rind 
  • 1 tablespoon lemon juice 
  1. Place sweet potato slices on a baking paper-lined baking tray. Lightly spray with oil and season with pepper. Bake in a 220C preheated oven (fan-forced) for 20-25 minutes, or until tender.
  2. Meanwhile, to make gremolata, heat oil in a medium non-stick frying pan over a medium-high heat. Add asparagus, garlic and capers.  
  3. Cook, stirring, for 2 minutes, or until asparagus is bright green and just tender. Transfer to a medium bowl. Cool 10 minutes. Add parsley, macadamias, lemon rind and juice. Toss gently. 
  4. Add salmon to same frying pan. Cook for about 3 minutes each side, or until cooked to your liking.  
  5. Divide sweet potato and salmon among 4 plates. Spoon over gremolata. Serve with lemon wedges. 

Tips 

  • To toast macadamias, bake on a tray in 180C oven for about 5 minutes or until lightly golden. Replace with almonds, pistachios or pine nuts, if preferred.  
  • White fish fillets can be used in place of salmon. 

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