Cast an Alaskan summer into your kitchen with this sweet potato and salmon bake. Deliciously rich in protein, omega 3’s, and antioxidants, this muscle-building meal is energized with flavor, thanks to delicious parsley pesto. Wondering what to make for that dinner party? This.

Serves: 4

Prep Time: 20 min.

Cook Time: 1 hr.

Total Time: 1 hr. 20 min.

Ingredients

• 4 cloves garlic
• 1 bunch parsley, stems removed
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped chives
• Juice of ½ lemon
• ½ teaspoon salt, plus more to taste
• ½ cup plus 2 tablespoons olive oil, plus more to taste
• 4 medium sweet potatoes
• 4 (4-ounce) wild-caught salmon fillets
• 4 slices of lemon
• Black pepper, to taste
• 1 bunch asparagus, thick bottoms removed (about 1-inch)
• 1 tablespoon unsalted butter

Preparation

1. Preheat oven to 400 degrees. Line a large sheet tray with parchment paper.
2. Add garlic to a high-speed blender and pulse to chop garlic. Add parsley, dill, chives, lemon juice and ½ teaspoon salt. Pulse until well combined, then while processing on low, slowly drizzle in ½ cup plus 2 tablespoons of olive oil. Spoon into a separate bowl, then rinse out the blender and set aside.
3. Scrub the sweet potatoes, then dry thoroughly. Use a fork to poke several holes in each sweet potato. Drizzle with a little olive oil to coat and a pinch of salt and pepper. Bake for 45 minutes.
4. Remove the sheet tray from the oven and add the salmon portions. Season with salt and pepper, then add a tablespoon of the parsley pesto to each portion, then use the back of a spoon or pastry brush to spread evenly over the top. Add 1 slice of lemon to the top of each piece of salmon. Return to the oven for 7 minutes.
5. Remove the sheet tray once more and add the asparagus around the potatoes and salmon. Drizzle with olive oil, salt and pepper, then toss to combine. Return to the oven for 7 more minutes.
6. Remove the sheet tray from the oven and carefully slice open the sweet potatoes using tongs and a spoon to remove the sweet potato. Discard the skin, then add the filling to the blender along with butter and ½ teaspoon salt. Process until smooth, using the tamper to ensure all the sweet potato gets pureed.
7. Use a spatula separate the skin from the salmon then serve on top of the mashed sweet potato alongside the asparagus. Serve with additional parsley pesto as desired.

Cook’s Notes

1. If large sweet potatoes are all that are available, use 2 instead of 4.