Wild Salmon with Rosemary Sweet Potatoes and Lemon Asparagus
2 small sweet potatoes or 1 large
1 small to medium yellow onion
2 tablespoons extra virgin olive oil
1 clove garlic, pressed
2 teaspoons dry mustard
2 tablespoons freshly squeezed lemon juice or the juice of one lemon
1 tablespoon chopped fresh rosemary, divided
1/2 pound fresh asparagus, trimmed
Grated zest of 1 lemon
8 ounces wild salmon fillets cut into two 4-ounce portions
1) Preheat the oven to 425 degrees. Place a sheet of parchment paper in a shallow baking pan.
2) Mince rosemary and set aside. Wash, peel, and slice sweet potatoes into 3/4" cubes. Quarter and skin the onion, and cut the quarters in half so onion pieces are similar in size to the potatoes.
3) Place potatoes and onions in a zip lock bag with the oil, 1/2 to 1 teaspoon of rosemary, salt, and pepper. Shake to coat. Spread evenly onto the pan lines with parchment and bake for 15 minutes. Keep the zip lock bag handy.
4) Mix garlic, mustard, 1/2 of the lemon juice with the remaining rosemary and set aside.
5) Wash, trim ends and cut the asparagus into 2 inch pieces and place inside the ziplock bag. Add the last tablespoon of lemon juice and the zest to the zip lock bag with the asparagus. Shake to coat the asparagus.
6) Remove the sweet potatoes and onions from the oven, flip potato and onion mixture over to allow for even browning, and push to the left side of the pan. Add the asparagus to the middle of the pan. Place the salmon on the right side of the pan so that everything fits on one pan. Spoon the paste mixture over the salmon and return pan to the oven.
7) Roast for another 12 minutes or until desired doneness. Salmon is done when the flesh flakes with gentle pressure.
Here is another similar recipe from one of my favorite food blogs Simply Recipes: