Salmon with sweet potato mash and vegetables
Salmon with sweet potato mash and vegetables

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, salmon with sweet potato mash and vegetables. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Salmon with sweet potato mash and vegetables is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Salmon with sweet potato mash and vegetables is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have salmon with sweet potato mash and vegetables using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Salmon with sweet potato mash and vegetables:
  1. Take 2 large salmon fillets
  2. Take 1 tbsp olive oil
  3. Make ready 2 tbsp white wine
  4. Get 1 lemon
  5. Take 1 tbsp balsamic vinegar
  6. Prepare 160 g green beans
  7. Make ready 200 g chesnut mushrooms
  8. Take 2 large sweet potatoes
  9. Take 1 tbsp butter
  10. Get Mixed salad (optional)
Instructions to make Salmon with sweet potato mash and vegetables:
  1. Preheat your oven to 200c. Bring 2 pans of water to the boil. Peel your sweet potatoes and dice evenly. Add to one of the pans of boiling water.
  2. Line a baking tray with tin toil and add the salmon fillets. Pour over the oil, wine and vinegar. Half the lemon, setting aside on half and squeezing the juice of the other over the fish.
  3. Chop the ends off of the green beans. Add to your other pan of water.
  4. Finely slice the mushrooms and add to the baking tray with the salmon.
  5. Strain the potatoes when soft and allow to steam in the colander for a few minutes. Add the butter and mash thoroughly.
  6. Strain beans when they start beginning to soften (usually less than 10 minutes).
  7. Ensure the fish is cooked all the way through and remove, along with the mushrooms, with a slotted spoon.
  8. Cut the remaining lemon half in half again and dish up, including the lemon quarters on the plate for squeezing over the fish.
  9. Serve with salad if you like!

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