Salmon With Roasted Sweet Potatoes And Broccoli

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NOTE: Some of the top health benefits of salmon are the following. It may support a healthy heart due to its omega-3 fatty acids. It also may support brain function, as its consumption may reduce age-related brain loss and improve memory. In addition, it may be anti-inflammatory, as oiily fish plays an important role in dampening the effects of inflammation. It may be protective, due to the protective antioxidant called astaxanthin. It also may support healthy aging by reducing the sings of aging and protect the skin against skin aging.

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Salmon With Roasted Sweet Potatoes And Broccoli

By Diane Kochilas

Prep Time 6 15

Cook Time 25

Servings

Fish, Main Courses, Recipes

Prep Time 6 15

Cook Time 25

Servings

Fish, Main Courses, Recipes

Ingredients

2 large red onions peeled, halved lengthwise, and cut into 6 to 8 wedges
2 green or red bell peppers deseeded and cut into 6 to 8 strips each
8 10-inch [25-cm] long wooden or metal skewers
For the salmon:
1½ pounds 700 g thick salmon fillet, skin removed, cut into 1½-inch (4-cm) cubes
½ cup fresh orange juice
1 Tbsp Dijon or other mustard
1 Tbsp grated fresh ginger
2 garlic cloves minced
2 tsp Greek raw honey or maple syrup
For the vegetables:
3 sweet potatoes preferably organic, unpeeled
1 head of broccoli cut into florets
2 Tbsp grated fresh ginger
3 garlic cloves minced
1 Tbsp dried Greek oregano or thyme
Sea salt preferably Greek, to taste
½ to ⅔ cup extra virgin Greek olive oil
Note: If using wooden skewers soak them in water for a half hour before threading the salmon onto them.

Instructions

Whisk the orange juice, mustard, ginger, garlic and honey together in a medium bowl and immerse the salmon pieces in the mixture, tossing to coat. Refrigerate, covered, for at least a half hour or up to 6 hours.
Preheat the oven to 375℉ (190℃).
Cut the sweet potatoes into 1½-inch (4-cm) chunks. Place in a mixing bowl and toss with the broccoli, ginger, garlic, oregano or thyme, sea salt and olive oil. Place in an ovenproof glass or ceramic baking dish.
Remove the salmon from the fridge. Thread each skewer with alternating pieces of salmon, onion, and pepper. Nestle between the sweet potatoes and broccoli in the baking dish. Pour any remaining liquid from the salmon marinade over the skewers. Bake, covered with parchment and aluminum foil, for about 20 -25 minutes, or until everything is fork tender. You can opt to remove the paper and foil about 10 minutes before removing from the oven, so that the salmon (if using) and vegetables char slightly.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Salmon With Roasted Sweet Potatoes And Broccoli