By Nathan Haskins
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and dice the sweet potato into 1-inch cubes. Place them on the baking sheet, drizzle with 1/2 teaspoon of olive oil, and season with 1/4 teaspoon salt and a pinch of pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20 minutes.
Meanwhile, mince the garlic cloves. Rub the salmon fillet with the minced garlic, 1/4 teaspoon salt, and a pinch of pepper. Drizzle with the remaining 1/2 teaspoon olive oil.
Slice the lemon in half. Squeeze the juice of half a lemon over the salmon and slice the other half into thin slices.
After the sweet potatoes have roasted for 20 minutes, remove the baking sheet from the oven and push the sweet potatoes to one side. Place the salmon fillet on the other side of the baking sheet. Top the salmon with lemon slices.
Return the baking sheet to the oven and bake for an additional 15-18 minutes, or until the salmon is fully cooked and flakes easily with a fork.
While the salmon bakes, steam the broccoli florets in a steamer or a pot with a steaming basket for about 5-7 minutes until bright green and tender-crisp.
Plate the baked salmon alongside the roasted sweet potatoes and steamed broccoli. Serve with additional lemon wedges if desired.
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This Dinner Healthy Seafood recipe is ready in 45 minutes and features salmon fillet, sweet potato, broccoli florets and other delicious ingredients. Contains 420 calories total.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and dice the sweet potato into 1-inch cubes. Place them on the baking sheet, drizzle with 1/2 teaspoon of olive oil, and season with 1/4 teaspoon salt and a pinch of pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20 minutes.
Meanwhile, mince the garlic cloves. Rub the salmon fillet with the minced garlic, 1/4 teaspoon salt, and a pinch of pepper. Drizzle with the remaining 1/2 teaspoon olive oil.
Slice the lemon in half. Squeeze the juice of half a lemon over the salmon and slice the other half into thin slices.
After the sweet potatoes have roasted for 20 minutes, remove the baking sheet from the oven and push the sweet potatoes to one side. Place the salmon fillet on the other side of the baking sheet. Top the salmon with lemon slices.
Return the baking sheet to the oven and bake for an additional 15-18 minutes, or until the salmon is fully cooked and flakes easily with a fork.
While the salmon bakes, steam the broccoli florets in a steamer or a pot with a steaming basket for about 5-7 minutes until bright green and tender-crisp.
Plate the baked salmon alongside the roasted sweet potatoes and steamed broccoli. Serve with additional lemon wedges if desired.
Calories per Serving: 420
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