For the salmon
1 tsp pink Himalayan salt or sea salt
12 green asparagus spears, bottoms trimmed
800g (1lb 12oz) skinned salmon fillet, cut into 18 x 1cm (½ inch) slices
olive oil, to drizzle
For the sweet potatoes
6 small sweet potatoes, white or pink fleshed
100ml (31/2fl oz/scant ½ cup) olive oil
1 tsp dried thyme
½ tsp sea salt
For the green sauce
4 large tbsp mayonnaise
1 tbsp finely chopped dill
1 tbsp finely chopped parsley
1 tbsp finely chopped tarragon
1 tbsp finely chopped chervil
1 tbsp finely chopped chives
1 large clove of garlic, crushed
1 tbsp lemon juice
1 tbsp tarragon vinegar (you can make your own by infusing fresh tarragon in vinegar)
½ tsp Dijon mustard
2 tbsp crème fraîche
½ tsp salt
Fresh herbs such as dill and parsley
1 Mix all the ingredients for the green sauce together and set aside in the fridge. This is best made a few hours before serving.
2 Preheat the oven to 200°C/400°F/gas mark 6.
3 Peel the sweet potatoes, cut off wedge-size ends, then cut the rest of the sweet potato into wedges and place in a large mixing bowl. Drizzle over the oil, and sprinkle over the thyme and salt, then massage the potatoes so they are well coated. Place on a large baking tray (sheet) and bake in the oven for 50 minutes.
4 While the potatoes are cooking, bring a saucepan of water to the boil, add the salt and asparagus, cook for 2 minutes and then drain.
5 Lay 3 slices of salmon next to each other, then put 2 blanched asparagus in the middle across the slices of salmon and wrap the salmon up around the asparagus in a roll (tie with cooking string if it won’t stay in a roll). Repeat with the rest of the salmon and asparagus, put in an ovenproof baking dish, drizzle with oil and bake in the oven for 20 minutes.
6 Serve the fish, potatoes and green sauce together, garnished with fresh herbs of your choice.
Recipe from Cook Yourself Happy by Caroline Fleming, published by Jacqui Small.