Easy Weeknight Salmon

Here is another great, EASY weeknight dinner we enjoy usually week:  Baked Salmon with Asparagus and Sweet Potatoes!  There’s not much to it and I wouldn’t say there’s an actual “recipe”.  We kind of add whatever we have at the moment and it turns out delicious each time.
Total cooking and prep time = only 35 minutes!  Enjoy!

Sweet Potatoes:

-          Preheat the oven to 450 degrees.

-          Grab a couple small/medium sweet potatoes.  Peal (or leave the skins on – that’s how I like it) and cut into cubes or stripes; whichever you prefer.

-          Drizzle some olive oil in the bottom of a glass baking dish and toss in the potatoes.

-          Season with salt and pepper and anything else you might like.  We sometimes add paprika or thyme or curry powder.

-          With your fingers, toss the potatoes in the pan so that all is slightly coated with the seasoning and the olive oil.

-          Throw it in the oven and bake for 15 minutes.

Salmon & Asparagus.

-          After the potatoes have been put into the oven, start prepping the asparagus and salmon.

-          Line a large baking sheet or dish with aluminum foil (this makes clean-up a breaze!).

-          Place your salmon fillets skin-down on the foil and rub with country-style Dijon mustard, pepper and fresh lemon juice.  You can also sprinkle fresh thyme on them if desired.

-          Cut the ends off the asparagus and line the rest of the pan with them.

-          Drizzle slightly with olive oil and season with fresh-ground sea salt and pepper.

-          Once the potatoes have finished baking their first 15 minutes, remove and “shake” to turn them.

-          Now add the potatoes back into the oven with the salmon and asparagus and bake all for an additional 15 minutes.

-          Then serve!  Yum!