The complete dinner with a source of protein, carbohydrates and vegetables. Easily made within half an hour.
salmon (I used one half side)
½ cup of thinly sliced fennel
whole wheat pasta (I prefer penne)
fresh lemon juice from one lemon
½ tsp chilli flakes
For the creamy sauce:
1 medium size sweet potato, peeled, cut into chunks
1 garlic clove
½ tsp turmeric
¾ cup almond milk, unsweetened
2 tbsp nutritional yeast
salt & pepper
1.Preheat oven to 350 degrees. Steam sweet potato. Wash and pat dry salmon, lay into tinfoil (slightly fold up edges of tinfoil), drizzle with olive oil and fresh lemon juice. Add thinly sliced fennel on top of the salmon and season with salt and pepper.
2. Bring water to boil in a large pot with a pinch of salt. Make another tinfoil bed for the asparagus. Wash asparagus and trim rough ends. Drizzle with olive oil, add a bit of salt and red chilli flakes. Set timer for 20 minutes and put tray with salmon and asparagus in the oven (both should be cooked through at the same time). Now add pasta to boiling water.
3. Make sauce for pasta, in a blender combine the sweet potato, garlic, nutritional yeast, almond milk, turmeric and salt & pepper. Once pasta is cooked, drain and combine with creamy sauce. Serve everything together. ENJOY!