Can I prepare the sweet potato and asparagus in advance?

Yes, you can prepare the sweet potato and asparagus in advance. However, the salmon must be freshly baked for the best results.

Can I also use other types of fish for salmon with parmesan herb crust?

Yes, this recipe can also be made with other types of fish, such as cod, halibut or sea bass. It is important to pay attention to the thickness of the fish fillet and adjust the baking time if necessary.

Salmon with Parmesan spice crust, asparagus and sweet potato

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40min

•

Easy

Crispy asparagus, soft sweet potato and a juicy piece of salmon under a herb crust: a very tasty way to eat a lot of fish!

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Ingredients

What do you need?

Quantity: 4P

4 salmon fillets without skin or bones
20 g finely chopped parsley
30 g hazelnuts (roasted)
40 g Parmesan cheese
2-3 branches of oregano
Grate of 1/2 lemon
Pepper and salt
1 Kl mustard

250 g green asparagus
2 large sweet potatoes

Dressing:
½ red onion finely cut
½ chives finely chopped
1 clay honey
6 tbsp of rapeseed oil
3 tbsp apple cider vinegar
Pepper and salt

Cressonnette to finish

4 salmon fillets without skin or bones
20 g finely chopped parsley
30 g hazelnuts (roasted)
40 g Parmesan cheese
2-3 branches of oregano
Grate of 1/2 lemon
Pepper and salt
1 Kl mustard

250 g green asparagus
2 large sweet potatoes

Dressing:
½ red onion finely cut
½ chives finely chopped
1 clay honey
6 tbsp of rapeseed oil
3 tbsp apple cider vinegar
Pepper and salt

Cressonnette to finish

Preparation method

How do you make this?

Peel the sweet potato and cut into cubes, sprinkle with rapeseed oil and roast them 12 "at 180 °.

Mix everything from the herbal crust under each other, dry the salmon fillet, season with salt and pepper and press the herbal crust nicely on the salmon and place it on the sweet potato.

Cut the bottom of the asparagus and cut into sloping pieces and sprinkle with some rapeseed oil and season with salt and pepper.

Place in the baking accessory with the roasted potato and salmon.

Bake for 12 to 15 minutes at 160 ° (depending on the thickness of the fillet).

Meanwhile, make the vinaigrette. Mix everything together.

Scoop salmon and vegetables on the plates and finish with the vinaigrette and a pile of cressonette.

Certainly vary with other varieties fish, in fillet without bones, and white asparagus instead of green.

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