Cod with Asparagus and Broccoli Salad | RICARDO

Name: Cod with Asparagus and Broccoli Salad | RICARDO
Total time: 60 min
Ingredients: 2 small sweet potatoes, unpeeled, scrubbed clean and halved lengthwise; 1 lemon, scrubbed clean; 2 garlic cloves, chopped; 1 shallot, chopped; 3 tbsp (45 ml) olive oil, plus more for the sweet potatoes; 1 lb (450 g) asparagus, trimmed and cut into pieces 1/4 inch (5 mm) long; 3 tbsp roasted almonds, chopped; 1 tbsp (15 ml) maple syrup; 2 1/2 cups (215 g) broccoli, cut into small pieces (about 1 broccoli crown); 2 tbsp flat-leaf parsley, finely chopped; 1 tsp (5 ml) sambal oelek; 1 1/2 lb (675 g) cod fillet, cut into 4 pieces

www.ricardocuisine.com

These cod fillets are served on a roasted sweet potato half with a crunchy asparagus and broccoli salad. Perfect for a balanced weekday recipe.

Keywords

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