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Sometimes the simplest dishes make the greatest impact. This dish not only looks  attractive it is healthy and tastes great.

Pre, Cooking+ Marinate Times 1 h 20 m
Serves 4.

4 Salmon Fillets with skin on or off (each 150 g) washed, trimmed, boned and patted dry
1 full tsp chopped fresh Thyme leaves or  ½ tsp dried thyme leaves
1 tabs mustard oil or choice of cooking oil
½ level tsp ground pink himalayan salt or choice of salt
¼ level tsp crushed  black pepper

500 g sweet potatoes, peeled, washed and slice into ½ inch thick
3 (45 ml) tbsp fresh orange juice
1 full tbsp chopped fresh sage, thyme or rosemary
1 tbsp grape seeds oil or choice of cooking oil
Salt and pepper for the taste

4 hands-full of baby spinach
2-3 (45 ml) tbsp balsamic vinegar
2 (30 ml)tbsp Worcestershire sauce
4 tsp grape seeds oil or choice of oil

1. In a small bowl or zip lock bag, mix chopped thyme, oil, salt and black pepper. Rub the fish with spices mixture. Cover and refrigerate 1-2 hours.The longer the marinading the better the taste.

Meanwhile prepare the sweet potatoes.

2. Preheat the oven to 200°c (fan forced oven 190°c)

3. Place the sweet potato slices in a single layer in a lightly greased baking tray. Sprinkle  the orange juice, chopped herbs, oil, salt and pepper over the sweet potatoes.

4. Bake for 35 – 45 minutes or until potato is cooked and lightly browned.

5. Preheat the oven to 210c ( fan force oven 200°c)

6. Lightly grease the baking tray and place the salmon fillets skin side down. Bake for12 – 15 minutes or until salmon are cooked through (the flash will flake away easily when tested with a fork). Times can be less or more, depending on the thickness of the fish fillet.

How to plate up;
7. Place the spinach leaves on a serving plate, top with the sweet potato slices and then the salmon fillet.

8.Drizzle with a few drops of oil, some balsamic vinegar and Worcestershire sauce.

Hints & Tips;
Thyme; goes very well with fish but if you are not a thyme person than use your favourite herb for this dish.
Fish cutlets can be used instead of fish fillets.
Alternative fish;trout, snapper, cod, trevally and King fish