Bart's Recipes
Preheat the oven to 200 degrees Celsius. Ensure the sweet potato is cut into equal pieces and the broccoli is divided into florets. Thoroughly toss the sweet potato pieces with half a tablespoon of olive oil and a pinch of sea salt. Then spread the seasoned potato pieces evenly over a baking sheet.
Place the baking sheet in the middle of the oven and roast the sweet potato pieces until tender in twenty to twenty-five minutes. Meanwhile, bring a pan of water to a boil. Cook or steam the broccoli florets until tender-crisp in five to seven minutes. Drain the liquid and let the vegetables steam dry briefly.
Rub the wild salmon fillet with the dried dill and a pinch of sea salt. Place a frying pan on the heat and warm the remaining half tablespoon of olive oil in it. Put the salmon fillet in the pan and cook on both sides until just done in three to four minutes. Remove the pan from the heat as soon as the fish reaches the right doneness.
Remove the roasted sweet potato from the oven. Spoon the warm potato pieces and the tender-crisp broccoli florets onto a plate. Place the pan-fried wild salmon fillet beside them and serve the dish immediately.
