Asian Almond-Crusted Salmon Dinner Recipe

About this recipe

A delicious pescatarian dinner featuring baked almond-crusted salmon, roasted sweet potatoes, and stir-fried vegetables with a savory Asian-inspired sauce.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 500 g Organically Grown Sweet Potato
• 50 g The Select Aisle Bread Crumbs
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 100 g Broccoli Florets
• 120 g Golden Prize Pink Salmon Fillet In Oil
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. Preheat the oven to 375°F and spray a rimmed baking sheet with cooking spray.
2. 2. Peel and cut 1-1/2 lb sweet potatoes into bite-sized pieces. Toss them with half of the soy sauce and spread them onto one side of the prepared baking sheet.
3. 3. In a bowl, mix 1/2 cup bread crumbs and 4 sliced spring onions.
4. 4. Place 6 salmon fillets on the baking sheet next to the sweet potatoes. Drizzle the remaining soy sauce over the salmon fillets, then sprinkle them evenly with the bread crumb mixture.
5. 5. Bake the salmon and sweet potatoes in the preheated oven for 20 to 25 minutes, or until the salmon flakes easily with a fork and the sweet potatoes are tender.
6. 6. While the salmon and sweet potatoes are baking, heat a skillet over medium-high heat. Add 1 tbsp oil and stir-fry 1 sliced red pepper and 1 cup trimmed broccoli with the Asian baking sauce for 2 to 4 minutes, or until crisp-tender.
7. 7. Serve the baked salmon with the roasted sweet potatoes and stir-fried vegetables. Garnish with the remaining 2 sliced spring onions.