2x 250g salmon fillets
2 cups purple skinned sweet potato, finely sliced
2 cups broccoli florets
1 cup green beans, chopped into 3cm pieces
1 cup flat leaf parsley, chopped
1 red onion, sliced
1 medium garlic clove, sliced
¼ cup olive oil
1 teaspoon ground black pepper
1 teaspoon chilli
Juice of ½ a lemon
Bake sweet potato as per the recipe here.
Chop all the vegetables and parsley and heat 3 tablespoons of the oil in a large frypan or wok on a medium heat. Add the vegetables, chilli and garlic all together and fry gently for about 10 minutes until everything starts to brown and soften.
In a separate pan, gently fry the salmon fillets for about 5 minutes on each side until cooked through to your liking. I like the skin crispy so always start with that side down first.
Squeeze lemon juice and add the parsley to the vegetables just before you are about to serve.
That’s it! Try it out, you will win big fans with this one …