Salmon over Pancetta Roasted Sweet Potatoes, Asparagus and Leeks.
4 salmon fillets (skin on or off, doesnt matter)
1 lemon for juice
4 sweet potatoes, cubed
1 leek, chopped
1/2 onion, chopped
6 slices of thin pancetta, chopped
1 bundle of asparagus
2 teaspoons minced rosemary
1 teaspoon minced garlic
Salt and Pepper to taste
Step One: Preheat oven to 350. Peel and cube the sweet potatoes. Toss in olive oil and salt and pepper and the rosemary. Roast for 30m, turning once.
Step Two: Meanwhile, chop the asparagus. I personally only took tops and mid way down the stalk. Toss with olive oil. When you turn the potatoes toss in the asp. to roast for the remaining 15m.
Step Three: While youre waiting for the potatoes and the asp to roast, on the stove top start with the pancetta over medium and let the fat render in the pan. Once there's some grease in there add the chopped onions and leeks and continue to let them toss and caramelize and soften. Once the other parts are done roasting add to the pan and cover until salmon is cooked.
Step Four: Change the oven from bake to broil. On the stove top heat olive oil (salt and peppered to taste) - and some lemon juice, the minced garlic and the salmon. Cook for 5 minutes skin side up. Flip them over and then transfer the fish to the broiler and serve once the top looks yum and crispy. Its okay if its a little rare in the middle. Squeeze lemon over and serve!
And now for a sweeeeeeeet little dessert to leave you with - fresh strawberries from the Farmers Market with Vanilla Ice Cream.