Grilled Salmon Fresca Recipe
Grilled salmon, asparagus, sweet potatoes, spinach, red peppers, feta, Roma tomatoes, pesto vinaigrette, balsamic reduction
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Ingredients
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Main Ingredients
Sauces and Condiments
Method
Preparation of Ingredients
Prepare the Sweet Potatoes
Peel and cube the sweet potatoes into bite-sized pieces. Boil them in salted water for about 15-20 minutes until tender. Drain and set aside.
Prepare the Vegetables
Trim the ends of the asparagus and cut the red bell peppers into strips. Dice the Roma tomatoes. Set aside.
Prepare the Salmon
Pat the salmon fillets dry with a paper towel. Season with salt and pepper to taste.
Grilling and Assembly
Grill the Asparagus and Red Peppers
During the last 5 minutes of grilling the salmon, add the asparagus and red bell pepper strips to the grill. Grill until they are tender and have nice grill marks.
Plate the Dish
On a large serving platter, arrange the sweet potatoes, grilled asparagus, grilled red peppers, and sautéed spinach. Place the grilled salmon fillets on top.
Add Feta and Tomatoes
Sprinkle the diced Roma tomatoes and crumbled feta cheese on top of the grilled salmon and vegetables.
Drizzle with Sauces
Drizzle the pesto vinaigrette over the entire dish and finish with a drizzle of balsamic reduction.
