PREP + COOK TIME 45 MINUTES SERVES 4
This is a brilliantly lazy-to-make dish for mid-week, and, best of all the clean-up is super easy, especially when you line the dish with baking paper! You can swap out salmon for chicken breasts, which will take the same amount of time to cook. Accompany with microwaved brown rice.
INGREDIENTS:
- 500g orange sweet potato, cut into rounds
- 1 medium bulb garlic, broken into cloves
- 2 tablespoons extra virgin olive oil
- 100g butter, softened, chopped
- 1 shallot, chopped very finely
- ¼ cup (75g) white (shiro) miso paste
- 11/2 tablespoons honey
- ¾ teaspoons smoked paprika
- ¼ teaspoon dried chilli flakes
- 2 bunches broccolini, trimmed
- 4 x 150g boneless skinless salmon fillets
- To serve: brown rice
METHOD:
- Preheat oven to 200°C/180°C fan-forced. Line a large roasting pan with baking paper.
- Place sweet potato and garlic in the lined pan; drizzle with 1 tablespoon of the oil. Season. Roast for 20 minutes.
- Meanwhile, melt one-third of the butter in a small saucepan over low heat; cook shallot stirring for 3 minutes or until softened. Remove from heat; stir in remaining butter, the miso, honey, paprika and chilli flakes to form a paste
- Place broccolini around the edge of the pan, drizzle with remaining oil and season with salt and pepper. Place the salmon in the centre of the pan. Brush with miso mixture.
-
Bake salmon and vegetables for 12 minutes or until salmon is almost cooked through. Serve with brown rice.
Source: Judes Food: A celebration of food & family. By Judy & Co-Founder of INTU WELLNESS Anna Heinrich