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Roasted Salmon & Sweet Potatoes With Sautéed Snap Peas

Roasted Salmon & Sweet Potatoes with Sautéed Snap Peas

AuthorJim BrownPrep Time5 minsCook Time25 minsTotal Time30 mins

I love salmon and this approach keeps it simple and incredibly tasty. You'll be roasting the sweet potatoes and the salmon in the oven at 450 so we'll give the sweet potatoes just a few minutes head start. Start to finish we'll be done in about 30 minutes.

Kitchen Essentials

Prep

Prep for this week is to take the salmon out of the refrigerator 30 minutes prior to start of Fearless Cooking, preheat the oven to 450 degrees and cut the sweet potatoes into approx 1/4 thick coins. We'll do the rest during class.

Ingredients

 1 -2 Pounds Salmon Filet- Skin On
 1 tbsp Avocado Oil to Brush on Filet
 1 lb Sugar Snap or Snow Peas- Washed and Any Tough Stems Removed
 1 Shallot- Finely Minced
 2 Sweet Potatoes - Scrubbed & Sliced Into 1/4 Thick Coins, The Tossed With Olive or Avocado Oil
 Salt & Pepper to Taste
 1 -2 TBSP of Avocado or EVOO to Saute the Sugar or Snow Peas
 Large Handful of Cherry Tomatoes to Garnish Plate and Add Brightness/ Acid
 2 Limes or Lemons Cut Into Slices to Be Served to Squeeze on the Fish When Served
1

Preheat the oven to 450 and take the salmon out of the fridge about 30 minutes prior to Fearless Cooking beginning.

2

We've going to give the potatoes about a 10 minute head start on the fish. So let's get them in the oven on a rimmed baking sheet.

3

While the potatoes are getting started we'll make sure we get the salmon dried off with paper towels, then brush it with avocado oil and lightly season it with salt and pepper and put it on a rimmed baking sheet. When the 10 minute head start for the potatoes is up, we'll put the salmon in the oven on a separate rack. We'll be checking the temp on the salmon so choose a rack that gives you access to the salmon.

4

While the salmon and the potatoes are cooking we're going to mince the shallot and then saute the shallot and the peas. We'll add a little olive oil or avocado oil to a skillet and not let the oil get too hot before we add the minced shallot. After about a minute we'll add the peas and a generous pinch of salt. We want to gently saute the peas and shallots so we're not shooting for a screaming hot skillet. We'll quickly move from high heat to medium to medium low heat.

5

We're going to start checking the salmon temp with an instant read thermometer after about 8-10 minutes. I want to pull my salmon when it's about 120-125 degrees because of carry over cooking. Also we're checking the thickets part of the fish and we don't want to drastically over cook the thinner parts of the fish. You may want to shoot for a higher temp based on your preference or needs.

6

When the salmon is done to your liking, pull that tray out of the oven and double check the potatoes for doneness. I check them to make sure there's the proper give when pressed with a finger or pierced with a fork on knife.

Serve the salmon with lemon or lime wedges to be squeezed on for a burst of freshness.

Enjoy!

Ingredients

 1 -2 Pounds Salmon Filet- Skin On
 1 tbsp Avocado Oil to Brush on Filet
 1 lb Sugar Snap or Snow Peas- Washed and Any Tough Stems Removed
 1 Shallot- Finely Minced
 2 Sweet Potatoes - Scrubbed & Sliced Into 1/4 Thick Coins, The Tossed With Olive or Avocado Oil
 Salt & Pepper to Taste
 1 -2 TBSP of Avocado or EVOO to Saute the Sugar or Snow Peas
 Large Handful of Cherry Tomatoes to Garnish Plate and Add Brightness/ Acid
 2 Limes or Lemons Cut Into Slices to Be Served to Squeeze on the Fish When Served

Directions

1

Preheat the oven to 450 and take the salmon out of the fridge about 30 minutes prior to Fearless Cooking beginning.

2

We've going to give the potatoes about a 10 minute head start on the fish. So let's get them in the oven on a rimmed baking sheet.

3

While the potatoes are getting started we'll make sure we get the salmon dried off with paper towels, then brush it with avocado oil and lightly season it with salt and pepper and put it on a rimmed baking sheet. When the 10 minute head start for the potatoes is up, we'll put the salmon in the oven on a separate rack. We'll be checking the temp on the salmon so choose a rack that gives you access to the salmon.

4

While the salmon and the potatoes are cooking we're going to mince the shallot and then saute the shallot and the peas. We'll add a little olive oil or avocado oil to a skillet and not let the oil get too hot before we add the minced shallot. After about a minute we'll add the peas and a generous pinch of salt. We want to gently saute the peas and shallots so we're not shooting for a screaming hot skillet. We'll quickly move from high heat to medium to medium low heat.

5

We're going to start checking the salmon temp with an instant read thermometer after about 8-10 minutes. I want to pull my salmon when it's about 120-125 degrees because of carry over cooking. Also we're checking the thickets part of the fish and we don't want to drastically over cook the thinner parts of the fish. You may want to shoot for a higher temp based on your preference or needs.

6

When the salmon is done to your liking, pull that tray out of the oven and double check the potatoes for doneness. I check them to make sure there's the proper give when pressed with a finger or pierced with a fork on knife.

Serve the salmon with lemon or lime wedges to be squeezed on for a burst of freshness.

Enjoy!

Roasted Salmon & Sweet Potatoes with Sautéed Snap Peas
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