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Salmon, Asparagus, Beets, Sweet Potato Recipe

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This recipe for Salmon, Asparagus, Beets, Sweet Potato, by , is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christy Rheu

Category:
Category:

Ingredients:  
Ingredients:  
Salmon - wild caught fillets or Salmon Patties
Asparagus
Beets
Sweet Potatoes

Directions:
Directions:
the night before. Boil Beets till tender. Cool beets in cold water and rub off skins. Dice and refrigerate until you are ready to roast them. Roast beets and cubed sweet potatoes by mixing diced beets and sweet potato with Olive Oil, salt and Thyme then placing them on a cookie sheet lined with foil and baked at 425 10-20 mins.
Season Salmon with lemon, dill, or mayonnaise and dill. Cook Salmon by pan frying until no longer gelatin like in the middle.
Break off tough ends of Asparagus and discard, Cut remainder of asparagus in half. Wash then pan fry in Olive oil 5 minutes or until desired tenderness-- do not overcook.

Personal Notes:
Personal Notes:
you can roast other vegetables, such as brussel sprouts, with the beets and sweet potatoes,. Coat all in olive oil, thyme and salt before baking.

 

 

 

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