Salmon with Lime Crust, Peas, and Sweet Potatoes

Name: Salmon with Lime Crust, Peas, and Sweet Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Sweet Potato (1 lb sweet potatoes); 1 piece Lime (1 organic lime); 4 tbsp Bread Crumb (4 tablespoons fresh breadcrumbs); 2 tbsp Butter (2 tablespoons butter); 1 tsp Black Peppercorns (1 teaspoon roughly ground black pepper); 4 pieces Salmon (4 salmon filets); 10 ½ oz Green Peas (10.5 oz frozen peas); 1 piece Mint (small bunch of mint); 0 pieces Fresh thyme (some fresh thyme, optional) — optional; 0 pieces Salt and Pepper (salt and pepper)

30 minAmerican

Servings4

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Pescatarian

Steps

1Preheat your oven to 200 degrees Celsius / 390 degrees Fahrenheit.Bring a pot of water to a boil, add the peeled and chopped sweet potatoes and some salt. Bring to a boil again and cook until soft.Bring another pan of water to a boil, add the peas and some salt and cook until the peas are done.Meanwhile wash and dry the salmon filets and place them in a lightly buttered baking tin.
2Mix the zest of the lime, 2 tablespoons butter, the roughly ground pepper and the breadcrumbs together. Divide this mixture between the 4 salmon filets and press it down on each piece.
3Cut the lime into wedges and arrange the wedges in the tin between the fish filets.
4Bake the salmon for 8 to 10 minutes until the breadcrumb mixture turns golden and the fish is cooked through. Be careful not to overcook the fish.While the fish is in the oven drain the sweet potatoes, add them back to the pan, add one extra knob of butter and mash to your desired texture. Adjust the taste with salt and pepper and stir in some chopped fresh thyme if you like.
5Drain the peas, rinse under cold water, place them in a warm serving bowl, add some chopped mint and the second butter knob.
6Add salt and pepper to taste.
7Serve immediately.