Salmon with Sweet Potato and Asparagus

Ingredients

• Salmon fillet 5 oz
• Sweet potato 1 large
• Asparagus 1 cup
• Butter 1 tsp
• Salt to taste
• Black pepper to taste
• Olive oil 1 tsp
• Lemon wedge 1

Method

1. Preheat the oven and prepare sweet potato. Preheat your oven to 400°F (200°C). Wash the sweet potato thoroughly under running water to remove any dirt. Pat it dry with a clean towel. Pierce the sweet potato several times with a fork to allow steam to escape during baking.
   Tip: Piercing the sweet potato prevents it from bursting in the oven.
2. Bake the sweet potato. Place the pierced sweet potato directly on the oven rack or on a baking sheet. Bake for about 35-40 minutes until it is soft when pierced with a fork.
   Tip: Check doneness by inserting a fork; it should slide in easily.
3. Prepare the asparagus. While the sweet potato is baking, rinse the asparagus under cold water. Snap or cut off the woody ends (usually about 1-2 inches from the bottom). Fill a pot with about an inch of water and bring it to a boil. Place a steamer basket over the boiling water and add the asparagus. Cover and steam for about 4-5 minutes until tender but still crisp.
   Tip: Avoid overcooking asparagus to keep its bright green color and crunch.
4. Prepare the salmon. While the sweet potato and asparagus cook, pat the salmon fillet dry with paper towels. Lightly brush both sides with olive oil and season with salt and black pepper. If you like, you can add other herbs or spices.
   Tip: Drying the salmon helps it sear better and prevents sticking.
5. Bake the salmon. Once the sweet potato has about 15 minutes left, place the salmon on a lined baking sheet or oven-safe dish. Bake in the preheated oven at 400°F (200°C) for about 12-15 minutes until the salmon flakes easily with a fork and is cooked through.
   Tip: Cooking time depends on thickness; thicker fillets may need a few extra minutes.
6. Finish the sweet potato. When the sweet potato is done, carefully cut it open lengthwise. Add 1 teaspoon of butter inside and season with a pinch of salt if desired. The butter will melt and add a rich flavor.
   Tip: Use a fork to fluff the inside of the sweet potato before adding butter for a creamier texture.
7. Plate and serve. Place the baked sweet potato on a plate, add the steamed asparagus alongside, and place the salmon fillet next to them. Optionally, squeeze a lemon wedge over the salmon for a fresh, tangy flavor.
   Tip: Serve immediately while everything is warm.

Pro tips

• Use a meat thermometer to check salmon’s internal temperature; it should reach 145°F (63°C).
• To save time, you can microwave the sweet potato for 5-7 minutes before baking to reduce oven time.