You can always win with a one tray bake from Huon Salmon – and this one has a nice Thai flavour.
At a glance
Approx 45 minutes
Serves 2 people
1 large sweet potato, sliced into thin circles
1 tsp sesame oil
150ml salt reduced vegetable stock
150ml light coconut milk
2 tsp lemongrass paste
2 cm piece of ginger, grated
2 cloves of garlic, crushed
1 lime, juiced
1 long red chilli, de-seeded, finely sliced
2 Huon Fresh Salmon Portions, skin off
1 bunch asparagus
Salt reduced soy sauce, to serve (optional)
Preheat the oven to 190°C.
In a small bowl or jar, mix together the sesame oil, stock, coconut milk, lemongrass, ginger, garlic, chilli and lime juice. Pour mixture over the sweet potatoes (leaving a small amount for later). Roast sweet potatoes for 20-30 minutes, or until they are cooked. About 8-10 minutes before the cooking time is up, sit the salmon on the potatoes, add asparagus spears and top with the rest of the coconut mixture.
Serve fish immediately with sweet potato and asparagus and pour juices over the top. Add a drizzle of soy sauce and serve with a side salad.