Recipe: Wasabi Pea crusted Salmon with Asparagus and Sweet Potatoes

CHARLESTON, S.C. (WCIV) -- She makes cooking easy and delicious, teaching cooking classes and performing cooking demonstrations and lectures on healthy cooking all across the country.Chef Laurie Erickson showed Lowcountry Live viewers how to whip up some Wasabi Salmon and veggies!


Two{}{} 4-6 ounce portions fresh Wild Salmon 1/2 cup wasabi peas, crushed2 Tablespoons Hoisan sauce1 bunch of asparagus, trimmed1 medium size sweet potato cut into thin circles or 12 bag frozen diced, defrostedDirections:

Preheat oven to 450 degrees1.{}{} {}Line a cookie sheet with parchment paper.*2.{}{} {}Place salmon filets skin side down on parchment.3.{}{} {}Divide Hoisan sauce between the salmon filets and spread on top.4.{}{} {}Sprinkle crushed wasabi peas on top.5.{}{} {}Spread the asparagus in a single layer next to salmon6.{}{} {}Place the thin sliced sweet potatoes next to the asparagus.7.{}{} {}Lightly spray asparagus and sweet potatoes with olive oil and sprinkle with salt and pepper.8.{}{} {}Place cookie sheet in preheated oven.9.{}{} {}Bake for 10 minutes.* This dish can also be made in a bamboo steamer.