Ingredients
4 Salmon Fillets (fresh or frozen, thaw in microwave)
½ Cup Butter
1 Tbsp Lemon Juice
2 Tsp Lemon Pepper
2 Tsp Garlic Powder
3 Tbsp Olive Oil
Dash of Peppercorn Salt (or regular salt) - for salmon
Dash of Lavender Salt (or regular salt) - for yam
1 Yam
1 Bundle Asparagus
1 Container Baby Tomatoes
¼ White Onion
1 Tbsp Balsamic Reduction/Glaze (for a sweeter flavour, or Balsamic vinegar for a little more bitter flavour)
1 Tbsp Shredded Parmesan
Garnish: Garlic Aioli, salt, cracked pepper
Instructions
Total Prep Time & Cook time: 40 minutes
Makes appx: 4 servings
Note: Recipe uses a mandolin to shred the yam, but it could also been done with a shredder by hand...add another 10 minutes to prep time if you’re using this method.
Pre-heat oven to 350 degrees Fahrenheit, and pull out a baking dish, or cookie sheet, with enough tin foil to line the bottom and fold up around the salmon.
Lay out thawed salmon fillets on the tinfoil. Sprinkle salt on the salmon, and then cut the butter into slabs, placing one slab on each fillet. Top them with 1 tsp of lemon pepper and 1 tsp of garlic powder.
Fold up the tin foil to pack a packet around the salmon, and place in the oven to cook for approximately 20-30 minutes depending on thickness. Fillets should flake off with a fork when salmon is done.
Lay out asparagus on a baking sheet lined with parchment paper, and drizzle with 1 tbsp of olive oil. Sprinkle on 1 tbsp of lemon juice, 1 tsp of lemon pepper, and 1 tsp of garlic powder. Place in the oven with the salmon to cook for approximately 25 minutes (asparagus should be tender and crisped on the edges when done).
Place a large skillet on the stove with 1 tbsp on olive oil on low-medium heat (3-4).
While the oil is heating, pull out your mandolin, and use the “fry” setting to shred yam into a hash brown consistency.
Place yam on the warm skillet, drizzle ½ tbsp of olive oil on top, and sprinkle some salt (or lavender salt if you wanna be fancy). Flip and mix the yam shreds occasionally to be sure they don’t burn. They should cook in approximately 15 minutes.
You should now have roughly 15 minutes until everything is done cooking, so it’s time to prep your salad. Chop your baby tomatoes into smaller chunks, as well as the white onion.
Place chopped tomato and onion in a bowl, mix in the balsamic glaze, and ½ tbsp olive oil, and shred in the parmesan. Mix until tomatoes and onions are covered.
Everything should now be cooked. Remove salmon and asparagus from the oven.
Place a bed of crispy shredded yam on a plate, place ½ tbsp of garlic aioli on the shreds, then place a salmon fillet on top. Scoop some of the tomato salad on top of the salmon and yam hash. Place asparagus on the side.
Optional: drizzle whole dish with a touch more balsamic glaze.
