Mediterranean Salmon with Sweet Potato and Edamame

This delicious Mediterranean-inspired dish features pan-seared salmon topped with a creamy Dijon and Greek yogurt sauce, served alongside roasted sweet potatoes, sautéed bell peppers, and edamame. The combination of flavors is both traditional and creative, providing a satisfying meal that is nutritionally balanced and visually appealing.

Ingredients:

• 2 salmon fillets
• 1 tablespoon Dijon mustard
• 2 tablespoons plain Greek yogurt
• 2 tablespoons butter
• 1 sweet potato, cubed
• 1 bell pepper, sliced
• 1 cup edamame, shelled
• 2 tablespoons cream cheese
• 100g cubed pancetta
• 100g king oyster mushrooms, sliced
• 1 shallot, minced
• 1 onion, diced
• 50g grated Parmesan cheese
• 100g mini heirloom tomatoes, halved
• 1 teaspoon ginger, grated
• 1 portabella mushroom, sliced
• 1 jalapeño, diced
• 1 cucumber, sliced
• Fresh basil for garnish
• Fresh rosemary and oregano for seasoning

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet and roast for 25-30 minutes until tender.
3. In a skillet, cook the pancetta over medium heat until crispy. Remove and set aside.
4. In the same skillet, add butter, shallots, and onions, and sauté until translucent. Add bell peppers, mushrooms, and jalapeño, cooking until softened.
5. In a bowl, mix the Dijon mustard, Greek yogurt, and cream cheese until smooth. Set aside.
6. Season the salmon fillets with salt, pepper, and rosemary. In the skillet, sear the salmon skin-side down for about 4-5 minutes, then flip and cook for another 3-4 minutes or until cooked through.
7. Once the salmon is cooked, remove from heat and drizzle the Dijon sauce over each fillet.
8. Serve the salmon alongside roasted sweet potatoes, sautéed vegetables, and edamame. Garnish with fresh basil, Parmesan cheese, and halved heirloom tomatoes.