By Filiberto Rios
Preheat your oven to 400°F (200°C).
Peel and chop the sweet potatoes into small chunks. Place in a pot of water and bring to a boil. Cook until tender, about 15-20 minutes.
While the sweet potatoes are boiling, prepare the salmon. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, juice from half a lemon, 1 minced garlic clove, salt, and pepper.
Bake the salmon in the preheated oven for 12-15 minutes or until cooked through.
Cut the broccoli into florets and steam them until tender, about 5-7 minutes.
Once the sweet potatoes are cooked, drain them and return to the pot. Add 2 tablespoons of butter or olive oil, salt, pepper, and chopped fresh herbs. Mash until smooth and creamy.
Serve the baked salmon with a generous portion of sweet potato mash and steamed broccoli. Garnish with additional fresh herbs and lemon wedges, if desired.
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By Filiberto Rios
This Main Course Seafood Healthy Gluten-Free recipe is ready in 40 minutes and features salmon fillet, sweet potatoes, broccoli and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 400°F (200°C).
Peel and chop the sweet potatoes into small chunks. Place in a pot of water and bring to a boil. Cook until tender, about 15-20 minutes.
While the sweet potatoes are boiling, prepare the salmon. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, juice from half a lemon, 1 minced garlic clove, salt, and pepper.
Bake the salmon in the preheated oven for 12-15 minutes or until cooked through.
Cut the broccoli into florets and steam them until tender, about 5-7 minutes.
Once the sweet potatoes are cooked, drain them and return to the pot. Add 2 tablespoons of butter or olive oil, salt, pepper, and chopped fresh herbs. Mash until smooth and creamy.
Serve the baked salmon with a generous portion of sweet potato mash and steamed broccoli. Garnish with additional fresh herbs and lemon wedges, if desired.
Calories per Serving: 550
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