Roasted salmon, cinnamon sweet potato and pesto
Few days ago going through my blog I realized I need to upload more of my recipes (sorry being busy cooking them..)and also offer you all more variety of fast-healthy meals, that leaves you satisfied and gives you a bit of fantasy in what you match in your plate.
This is a great example of what I cook for my clients, it's a great combo of lean protein, low Gi carbs and also a bit of indulgence, with this fresh pesto made with organic basil, pine nuts and a good olive oil.
This is the type of meal that requires about 40 minutes to be made, which is the time you need to drive to the take away shop, park your car, queue and drive back home, but without the nasty consequences of it.
So once again this dish is packed with protein, low Gi and only high in flavor!
The amount shown in the picture is a perfect single portion size, I would kick in another half sweet potato for the men reading, and cut in two servings for a kid.
All you need is a good frying pan, a food processor and bit of hunger.
Ingredients:
1 piece of wild caught salmon (not FARMED!!), around 200 gr
1 medium organic sweet potato
1 bunch organic basil
2 spoons of pine nuts
3 spoons of extra virgin olive oil
1/2 garlic clove (please remove the inner part)
Cinnamon
Pepper and good quality Italian salt (like the one from Trapani..)
Preheat the oven at 200°.
Peel the sweet potato, give it a rinse, and cut it into chunks. Sprinkle with cinnamon, bit of salt and add one spoon of oil (if you are not counting calories as I am lately, please,please, please add more oil, it will give your potatoes a nice crispy delicious crust).
Bake it for about 40 minutes. They take long but it is worth the wait.
After 30 minutes, place the salmon on a baking tray covered with baking paper, season with salt, pepper, and a bit of lemon juice.
Cook covered with foil for 15 minutes, setting the oven alarm in order to avoid fish from drying out.
In the meantime get your food processor out, and listen carefully:
There is only one secret for a shiny green pesto, and it is to process first salt, garlic, pine nuts and basil for half a minute on maximum speed.
Than gradually add two spoons of oil and process for an extra 30 sec.
Get your potatoes from the oven, gently remove the salmon from the tray and plate it as desired.
Place the pesto in a small cup or anywhere you prefer and save the extra in a glass container covering with a bit of extra olive oil to prevent it going off.
It keep fresh for about 1 week.
Get fork and knife, sit down and enjoy.
