By Coraline
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and cube the sweet potatoes into bite-sized pieces. Place them on the prepared baking sheet.
Drizzle 1 tablespoon of olive oil over the sweet potatoes and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Toss to coat evenly.
Bake the sweet potatoes in the preheated oven for 25 minutes, or until tender and golden brown, turning halfway through the cooking time.
While the sweet potatoes are baking, prepare the salmon by patting the fillets dry with paper towels. Season both sides with a little salt and pepper.
In a small bowl, combine 2 tablespoons of olive oil, juice of the lemon, and minced garlic cloves. Pour this mixture over the salmon fillets and let them marinate for a few minutes.
Cut the broccoli into florets and set aside.
Once the sweet potatoes have been baking for 15 minutes, place the salmon fillets on another baking sheet and bake them in the oven for the last 10 minutes until they are cooked through (the flesh should be opaque and flake easily).
While the salmon and sweet potatoes are finishing in the oven, steam the broccoli florets in a pot with a steamer basket, on medium heat, for about 5-7 minutes until bright green and tender.
If using butter, melt it in a small saucepan over low heat and drizzle over the steamed broccoli before serving for extra flavor.
Serve the baked salmon with roasted sweet potatoes and steamed broccoli on plates and enjoy your meal.
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By Coraline
This Dinner Healthy Seafood Gluten-Free recipe is ready in 45 minutes and features Salmon fillets, Sweet potatoes, Broccoli and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and cube the sweet potatoes into bite-sized pieces. Place them on the prepared baking sheet.
Drizzle 1 tablespoon of olive oil over the sweet potatoes and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Toss to coat evenly.
Bake the sweet potatoes in the preheated oven for 25 minutes, or until tender and golden brown, turning halfway through the cooking time.
While the sweet potatoes are baking, prepare the salmon by patting the fillets dry with paper towels. Season both sides with a little salt and pepper.
In a small bowl, combine 2 tablespoons of olive oil, juice of the lemon, and minced garlic cloves. Pour this mixture over the salmon fillets and let them marinate for a few minutes.
Cut the broccoli into florets and set aside.
Once the sweet potatoes have been baking for 15 minutes, place the salmon fillets on another baking sheet and bake them in the oven for the last 10 minutes until they are cooked through (the flesh should be opaque and flake easily).
While the salmon and sweet potatoes are finishing in the oven, steam the broccoli florets in a pot with a steamer basket, on medium heat, for about 5-7 minutes until bright green and tender.
If using butter, melt it in a small saucepan over low heat and drizzle over the steamed broccoli before serving for extra flavor.
Serve the baked salmon with roasted sweet potatoes and steamed broccoli on plates and enjoy your meal.
Calories per Serving: 480
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