Recipes

Salmon chimichurri with cumin-roasted sweet potatoes

For a quality crowd-pleaser any day of the week, try this spicy South American-style traybake

For a quality crowd-pleaser any day of the week, try this spicy South American-style traybake

By Asda Good Living,2nd October 2018

(15 votes)

Cooking Time

Cook: 50 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £2.29 per serving

Nutritional Information

Each 406g serving contains

Energy
2241kj
536kcal

27%

Fat
27.2g

High
39%

Saturates
4.5g

Med
23%

Sugars
13.4g

High
15%

Salt
0.32g

Med
5%

of your reference intake.
Typical energy values per 100g:
552kj/132kcal

Ingredients

3 large sweet potatoes, cut into wedges

1 red pepper, deseeded and cut into wedges

1 yellow pepper, deseeded and cut into wedges

1tbsp rapeseed oil

½tsp ground cumin

2 x 240g packs Asda Salmon Fillets

2tbsp extra virgin olive oil

2 cloves garlic, crushed

25g parsley, chopped

1 spring onion, chopped

¼tsp dried oregano

½ fresh green chilli, chopped

Zest and juice 1 lemon

1tsp red wine vinegar

Method

1

Preheat the oven to 200C/180C Fan/Gas 6.

2

On a baking tray, toss the sweet potatoes and peppers in the oil and cumin, then roast for 20 mins.

3

Add the salmon to the tray and bake for 15-18 mins until cooked through.

4

Mix together all the ingredients for the chimichurri dressing and season.

5

Drizzle the salmon fillets, sweet potatoes and peppers with the chimichurri dressing and serve.