Peruvian Aji Verde Salmon

Name: Peruvian Aji Verde Salmon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Peruvian
Ingredients: 2 salmon fillets (6-ounce, skin on or off); 0.75 teaspoon salt; 0.375 teaspoon black pepper; 5 tablespoon olive oil; 2 sweet potatoes (medium, peeled and diced into 1-inch cubes); 0.5 teaspoon paprika; 0.5 cup fresh cilantro; 2 clove garlic; 0.25 cup mayonnaise; 2 tablespoon Cotija cheese (grated); 2 tablespoon lime juice; 0.5 teaspoon aji amarillo paste; 4 ounce mixed greens

Pan-seared salmon fillets topped with a vibrant, spicy, and creamy Aji Verde sauce, served with roasted sweet potatoes and a simple green salad.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 2
Cuisine: Peruvian
Difficulty: Medium
Cost: $8.51/serving

Dietary

Gluten-Free
Nut-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

2 salmon fillets (6-ounce, skin on or off)
0.75 teaspoon salt
0.375 teaspoon black pepper
5 tablespoon olive oil
2 sweet potatoes (medium, peeled and diced into 1-inch cubes)
0.5 teaspoon paprika
0.5 cup fresh cilantro
2 clove garlic
0.25 cup mayonnaise
2 tablespoon Cotija cheese (grated)
2 tablespoon lime juice
0.5 teaspoon aji amarillo paste
4 ounce mixed greens

Instructions

Preheat oven to 400°F (200°C). On a baking sheet, toss 2 diced sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon paprika, salt, and black pepper. Roast for 20-25 minutes, flipping halfway, until tender and lightly caramelized.
While potatoes roast, prepare the Aji Verde sauce: In a blender or food processor, combine 1/2 cup fresh cilantro, 2 cloves garlic, 1/4 cup mayonnaise, 2 tablespoons Cotija cheese, 1 tablespoon lime juice, 1/2 teaspoon aji amarillo paste (or chili powder), and 2 tablespoons olive oil. Blend until smooth and creamy. Season with salt to taste. If the sauce is too thick, add a tiny bit of water.
Pat salmon fillets dry with paper towels and season with salt and black pepper.
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot, add salmon fillets, skin-side down if applicable. Cook for 4-6 minutes per side, depending on thickness, until golden brown and cooked through.
For the green salad: In a small bowl, whisk together 1 tablespoon olive oil and 1 tablespoon lime juice with a pinch of salt and pepper. Toss with 4 ounces mixed greens.
Serve the pan-seared salmon over the roasted sweet potatoes, topped generously with Aji Verde sauce. Serve the simple green salad on the side.

Notes

Aji amarillo paste is available in the international aisle of many grocery stores, but chili powder can be a suitable substitute for a milder heat. Store any leftover Aji Verde sauce in the refrigerator for up to 5 days.

Nutrition (per serving)

Calories: 730
Protein: 40.5 g
Carbohydrates: 44.1 g
Fat: 42.7 g
Fiber: 8 g
Sodium: 760 mg
Saturated Fat: 9.9 g
Sugar: 8.2 g
Cholesterol: 120 mg