Salmon fillet on green asparagus and sweet potato mash

Ingredients for 2 servings:

• 400 g salmon fillet(s) with skin (in two pieces)
• 1 bunch of green asparagus (10 – 12 spears)
• 1 large sweet potato(s)
• 3 small potatoes
• 1 shot of milk
• e.g. olive oil
• e.g. salt and pepper
• some chili threads
• 1 tsp, smothered cinnamon
• some salt, coarse

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash the asparagus and trim 1-2 cm from each end. Peel the potatoes and cut into small pieces. Bring salted water to a boil in a large pot and cook the potatoes for 20 minutes until soft. Meanwhile, place the asparagus in an ovenproof dish and drizzle/sprinkle with olive oil, pepper, and salt, if desired. Cook the asparagus in an unheated oven at 150 degrees Celsius (top/bottom heat) for 20 minutes. After the potatoes have cooked for 15 minutes, add a little oil to a non-stick pan and sear the salmon fillets for one minute on each side over high heat. Then place the fillets in a second ovenproof dish and place them in the oven (middle rack) with the asparagus for 10 minutes. Once the potatoes are soft, drain the water. Then add a splash of milk and mash the potatoes. Then add 3/4 of the chili flakes, the cinnamon, pepper, and salt, and mash for another 1-2 minutes. Then remove the salmon and asparagus from the oven and arrange them on plates. Finally, season the salmon with coarse salt and garnish the sweet potato mash with the remaining chili flakes.