with Sweet Potatoes, Lemon Asparagus, & Parsley, Onion, & Garlic Cannellini Beans
Hands-on Time: 20 minutes // Time from start to finish: 30 minutes
(Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet)
I made this on the grill, but you could do this on the stovetop, in the oven, or in an airfryer.
Heat up your grill to over 400F–salmon likes it hot! I added some fresh rosemary to the charcoal to spice up the smoke.
Take your cuts of salmon out of the fridge, drizzle them with olive oil, lemon zest, lemon juice, citrus champagne vinegar, salt, garlic, and freshly chopped rosemary and let them come to room temp.
Finely chop a yellow onion and a few garlic cloves and saute in a pan with some olive oil. Make sure to add the garlic 30 seconds or so before taking off the heat–it doesn’t take long for them to burn!
Boil some water and chop up a sweet potato or two. Once boiling, add the sweet potato until tender, then drain and mash. Add 1/2 of the onions. Depending on your flavor preference, you can also add garlic, ginger, cinnamon, turmeric, salt and pepper, or many others.
While that’s cooking, chop the ends off your asparagus and drizzle with a little olive oil (or not–decidedly not required). Pop into a veggie tray on the grill for just a few minutes until bright green and knife tender. Brighten them up with a squeeze of lemon and dash of Maldon sea salt.
Trade the asparagus on the grill for the salmon. I didn’t use a soaked wood plank, but you absolutely could, if you have one lying around. It only takes a few minutes on each side. Don’t wander off too far.
At this point, I drained a can of cannellini beans and put in a pot on the stove to gently warm-up. Once warm, stir in the rest of the cooked onions and garlic, along with some dried or fresh parsley.