Salmon-chimichurri-with-cumin-sweet-potatoes

Salmon chimichurri with cumin-roasted sweet potatoes

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

By , 02 October 2018

(4 votes)

Salmon chimichurri with cumin-roasted sweet potatoes
  • 50 Mins

  • Serves: 4

  • Price: £2.29 per serving

Nutritional Info
Each 406g serving contains
  • Energy

    2242KJ

    536KCAL

    27%
  • Fat

    27.2g

    high

    39%
  • Saturates

    4.5g

    low

    23%
  • Sugars

    13.4g

    low

    15%
  • Salt

    0.32g

    low

    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
  • FOR THE CHIMICHURRI DRESSING
  • 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
  • Preheat the oven to 200C/180C Fan/Gas 6.

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

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

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

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