Can I prepare the sweet potato and asparagus in advance?

Yes, you can prepare the sweet potato and asparagus in advance. However, the salmon should be cooked fresh for the best result.

Can I use other types of fish for salmon with parmesan herb crust?

Yes, this recipe can also be made with other types of fish, such as cod, halibut, or sea bass. It is important to pay attention to the thickness of the fish fillet and adjust the cooking time if necessary.

Salmon with parmesan herb crust, asparagus, and sweet potato

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40min

•

Easy

This is one of those dishes where everything just works: crispy herb crust, juicy salmon, and perfectly roasted vegetables. Deliciously light, full of flavor, and yet super simple to make. Ideal if you want to impress without spending hours in the kitchen!

Ingredients

What do you need?

Quantity: 4P

Salmon with Herb Crust
4 salmon fillets, skinless and boneless
20 g finely chopped parsley
30 g hazelnuts (roasted)
40 g Parmesan cheese
2-3 sprigs of oregano
Zest of 0.5 lemon
Salt and pepper
1 tsp mustard

250 g green asparagus
2 large sweet potatoes

Dressing
0.5 red onion, finely chopped
0.5 chives, finely chopped
1 tsp honey
6 tbsp rapeseed oil
3 tbsp apple cider vinegar
Salt and pepper

To garnish
Cressonnette

4 salmon fillets, skinless and boneless
20 g finely chopped parsley
30 g hazelnuts (roasted)
40 g Parmesan cheese
2-3 sprigs of oregano
Zest of 0.5 lemon
Salt and pepper
1 tsp mustard

250 g green asparagus
2 large sweet potatoes

0.5 red onion, finely chopped
0.5 chives, finely chopped
1 tsp honey
6 tbsp rapeseed oil
3 tbsp apple cider vinegar
Salt and pepper

Cressonnette

Preparation method

How do you make this?

Peel the sweet potato and cut into cubes, drizzle with canola oil, and roast for 12 minutes at 180°C.

Mix all the ingredients for the herb crust together, pat the salmon fillet dry, season with pepper and salt, and press the herb crust evenly onto the salmon and place it on the sweet potato.

Cut the bottom of the asparagus and slice them into diagonal pieces, drizzle with some canola oil, and season with pepper and salt.

Place in the baking accessory with the roasted potato and salmon.

Bake for 12 to 15 minutes at 160°C (depending on the thickness of the fillet).

Meanwhile, make the vinaigrette. Mix everything together.

Serve the salmon and vegetables on the plates and finish with the vinaigrette and a pile of washed cress.

Feel free to vary with other varieties of fish, in fillet without bones, and white asparagus instead of green.