Home » Food & drink » Oven baked salmon in parsley sauce with garlic kale and hot sweet potato

Anti-inflammatory recipe 12

This main meal of the day which gives you a variety of flavours, a host of micro nutrients and cleansing fibre takes less than 30 minutes to prepare. This recipe for oven baked salmon in parsley sauce with garlic kale and hot sweet potato looks impressive but is really easy to prepare.

Lo-res-Oven-baked-salmon-with-garlic-kale

Serves 4 –

  • 4 boneless salmon fillets (about 150g each)
  • 200g kale (roughly chopped)
  • 1 onion (finely chopped)
  • olive oil
  • 1 clove garlic (finely chopped)
  • 150g dairy free yoghurt (set aside 3 tablespoons for the the sweet potato)
  • 1/2 lemon (juice and fine strips of zest)
  • 4 tablespoons fresh parsley (chopped)
  • 600g sweet potato (peeled and diced)
  • 1/2 teaspoon chilli powder or cayenne pepper
  • salt and pepper

Method –

  • Preheat the oven to 200˚ (180˚ fan)
  • Brush the slalmon fillets with olive oill and season with salt and pepper. Place on a baking tray and bake in the oven for 15 minutes.
  • To make the garlic kale place the chopped leaves into a large saucepan of salted boiling water and cook for 5 to 7 minutes until they soften. Drain and set aside.
  • Meanwhile heat the olive oil in another large saucepan. Add the choppedonion and cook for 5-8 minutes until soft but not brown. Add the garlic and lower the heat so that it doesn’t burn and cook for another two minutes.
  • Add the kale to the onions and garlic and mix thoroughly. Leave to cook for another minute before leaving in the pan with the lid on.
  • For the hot sweet potato boil the cubes in a pan for about 5 minutes until soft but not mushy and then drain. Add 3 tablespoons of yoghurt and chilli powder/cayenne pepper and mash it all together until smooth. Place the lid back on the pan to keep warm.
  • To make the parlsey sauce put the remaining yoghurt in a bowl and microwave for 45 seconds on full power. Stir in the lemon juice and fresh parsley. Add black pepper to taste.
  • To serve, pile a stack of kale on each plate, top with a salmon fillet and cover each one with a generous helping of parlsey sauce. Garnish the salmon with the lemon zest and a sprig of parsley. Add a mound of sweet potato on the side.

Tips –

  • If you run out of pan lids use baking foil.
  • For extra smooth sweet potato use a hand-held blender.
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