Not much to say about this easy and quick meal. The flavors of pesto and sweet potato with salmon goes so well. However, at the end of the day, the refreshing salad with a simple vinaigrette really steals the show.
Approximate Prep and Cooking Time: Under 30 Minutes
Approximate Cost: $9.36 or $4.68 per serving
1 large sweet potato ($1.00)
2 salmon steaks ($4.50)
1 tsp. Angie’s Dried Seasoning (.30)
2 tbsp. olive oil (to marinade and sauté the salmon and sweet potato) (.65)
1 tbsp. of store bought Pesto at room temperature (.45)
2 chopped scallions to garnish (.15)
2 cups of mesclum salad greens ($1.50)
1 tomato (.33)
½ tsp. Red Wine Vinegar (.15)
1 tsp. olive oil for the salad dressing (.33)
Salt and pepper to taste
Wash well pat dry and cut the sweet potato in slanted pieces.
Add 1 tbsp. olive oil to a skillet in low, sauté the sweet potatoes for 4 minutes on each sides until golden and tender. Set aside.
Prepare the salad in the same order the ingredients are listed, refrigerate.
In a separate skillet, add 1 tbsp. (or less) of olive oil and pan- sear the salmon fillets.
Plate the fillets on one side of the plate, add the pesto on top, the sweet potatoes on sides and a bowl of salad.
Garnish with any herbs you may have at home. Done!
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.