A simple recipe packed full of healthy omega 3 fats, vegetables and gut friendly ginger - perfect for a dinner with friends or family. Both the sweet potato mash and the salad can be made in advance, leaving just the salmon to cook for the meal. The sweet potato mash is a family favourite, first introduced to me by my Mum years ago. This can also be used on top of a fish or shepherds pie.
This is perfect for anyone on the Autoimmune Paleo diet in the Elimination Stage - just remove the pepper.
Enjoy!
Serves: 4
Preparation time: 40 minutes
INGREDIENTS
4 salmon fillets skin on (wild caught / sustainable sources if possible)
Sweet potato mash (can be made in advance and reheated)
1kg sweet potato - peeled and chopped into 2cm cubes
5cm ginger - peeled and grated
55g coconut oil / butter / ghee / extra virgin olive oil
2 tbsp extra virgin olive oil
Salt and pepper (omit pepper for AIP)
Broccoli and asparagus salad (can be made in advance - add dressing at last minute)
2 cups broccoli florets
2 cups asparagus spears
1 red onion - finely sliced
200g rocket
2 tbsp coconut oil
Salt and pepper (omit pepper for AIP)
Dressing:
1/4 cup extra virgin olive oil
1 lemon juice and zest
2 tbsp coriander finely chopped
2 garlic cloves crushed
Salt and pepper (omit pepper for AIP)
METHOD
Preheat oven to 210C.
Place the sweet potato in a large saucepan and cover with cold water and a pinch of salt. Bring to the boil and then reduce to a simmer and cook until soft - about 20 minutes.
Toss broccoli with 1 tablespoon of melted coconut oil. Season well with salt and pepper. Spread out on a large baking sheet. Roast 7 minutes.
While broccoli is roasting, toss the asparagus and onion with the remaining coconut oil and season with salt and pepper.
After the broccoli has roasted 7 minutes, add asparagus and onion to the baking sheet and roast another 8-10 minutes.
Remove vegetables from the oven and remove from baking tray and onto a plate, allowing vegetables to cool.
Reduce oven temperature to 190C. Place the salmon fillets skin up on the same baking sheet and roast for 8 - 10 minutes.
Drain the water from the cooked sweet potato. Add the grated ginger and the melted fat and olive oil. Mash with a food processor, stick blended or hand held masher until smooth. Place in a serving bowl for the table.
Prepare your lemon garlic dressing by mixing together the olive oil, lemon juice, coriander, garlic cloves and salt and pepper to season.
Arrange rocket blend on a large platter, place cooled vegetables over arugula. Drizzle the dressing over the top of the vegetables.
Remove the salmon from the oven and serve directly onto plates.
Sit down and enjoy - be grateful for the food you are about to eat, take a few deep breaths to relax and start eating - remembering to chew your food well!