MY PAN SEARED SALMON with CARROTS, ASPARAGUS and SWEET POTATOES!

Yeah, I know what you are saying, salmon again? Of course, we should eat salmon at least once-a-week. The nutritional value is loaded for our healthy life. So, Since I make it weekly and sometimes twice-a-week, I love to create combinations that makes the dish exciting. Isn’t this plate appetizing? Yep, I heard you again, smile.
 
Category:  Entrée  
Approx. Prep and Cook Time:     Under 30 Minutes
Approximate Cost:    $16.80 or ($4.20 per serving)
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 4
 
Ingredients
4 Salmon steaks ($5.00)
¼ c. Angie’s basting olive oil (to marinate & sauté salmon and all veggies ($1.00)
1 tsp. Roasted garlic and herbs seasoning (or to-taste) (.20)
1 tsp. Lemon pepper seasoning (or to-taste) (.20)
8 small Carrots, (peeled, ends cut and sliced lengthwise) (.80)
1 lb. Asparagus, rinsed, pat dry, bottoms remove ($2.90)
2 med-size sweet potatoes (rinsed, pat dry and sliced in 1” pieces ($1.10)
1 lemon (.60)
 
Directions
Clean, pat dry the salmon filets, season with 2 tbsp. of basting oil, roasted garlic and herbs, lemon pepper and refrigerate.
Wash well, pat dry and leave the skin on or peel the sweet potato, then cut it in 1” slices.
In a saucepan with little water, start cooking the sweet potato slices and carrots just briefly until somewhat tender. Remove from stove, drain the water and set aside, then, the carrots and the asparagus.
Add just a bit of basting oil to a skillet in med-high and sear the salmon filets in their own marinate. Remove from skillet when golden and allow to rest for about 10 minutes.
In the same skillet, sauté the carrots, asparagus and potatoes slices until golden and tender. Keep the lemon slices as is or brown them in the same skillet.
Assemble your plate and garnish with green onions. Done! Enjoy.
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil