Salmon with sweet potato wedges

This is a week night meal that is quick but can be a fancy Sunday dinner also. 

Start by peeling the sweet potatoes and cut into wedges. You can also use regular potatoes here for your picky eaters. 

I boil them first because they take forever to bake in the oven. Cover with water, just enough to cover, this way it will boil faster. 

Tip: if you want to boil eggs for tomorrow’s breakfast, stick them in here at the same time!

Once that’s going, wash the salmon. I use lemon juice and then rinse. Pat dry. 

Season, here I used salt and ground hot pepper.

Then I top the entire thing with whole grain mustard. Even if you don’t like the taste of mustard, try it, the taste changes when it’s baked. 

Put both on a sheet pan, I always line with parchment because I hate scrubbing pans. 

If you cut the salmon first like this , it will cook in about 20 minutes. If you leave it in a large steak it will take closer to 30 or more. 

Fancy it up if you want and serve! I used sugar beets I found at the farmers market. I just cut them and stuck them in the boiling water with the potatoes and eggs. Once you have water boiling, get the most out of it. 



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