By Konnor Roth
Preheat the oven to 200°C (400°F).
Peel and cube the sweet potato into 1-inch pieces.
Place the cubed sweet potatoes on a baking sheet. Drizzle with 1/2 tsp olive oil, and season with 1/4 tsp salt and 1/8 tsp pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20 minutes, stirring halfway through.
While the sweet potatoes are roasting, prepare the salmon by rubbing it with minced garlic, a pinch of salt, and a squeeze of lemon juice.
After the sweet potatoes have been roasting for 20 minutes, place the salmon fillet on a piece of aluminum foil. Drizzle with the remaining 1/2 tsp olive oil and top with lemon slices.
Fold the aluminum foil around the salmon to form a pouch. Place the pouch on the baking sheet with the sweet potatoes and continue roasting for another 15-20 minutes until the salmon is cooked through and the sweet potatoes are tender.
While the salmon and sweet potatoes are finishing in the oven, steam the broccoli florets in a steamer basket over boiling water for about 5 minutes, or until they are bright green and tender.
Serve the baked salmon with roasted sweet potatoes and steamed broccoli on the side. Garnish with additional lemon slices if desired.
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By Konnor Roth
This Baked Seafood Healthy Meal Prep recipe is ready in 40 minutes and features salmon fillet, sweet potato, broccoli and other delicious ingredients. Contains 440 calories total.
Preheat the oven to 200°C (400°F).
Peel and cube the sweet potato into 1-inch pieces.
Place the cubed sweet potatoes on a baking sheet. Drizzle with 1/2 tsp olive oil, and season with 1/4 tsp salt and 1/8 tsp pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20 minutes, stirring halfway through.
While the sweet potatoes are roasting, prepare the salmon by rubbing it with minced garlic, a pinch of salt, and a squeeze of lemon juice.
After the sweet potatoes have been roasting for 20 minutes, place the salmon fillet on a piece of aluminum foil. Drizzle with the remaining 1/2 tsp olive oil and top with lemon slices.
Fold the aluminum foil around the salmon to form a pouch. Place the pouch on the baking sheet with the sweet potatoes and continue roasting for another 15-20 minutes until the salmon is cooked through and the sweet potatoes are tender.
While the salmon and sweet potatoes are finishing in the oven, steam the broccoli florets in a steamer basket over boiling water for about 5 minutes, or until they are bright green and tender.
Serve the baked salmon with roasted sweet potatoes and steamed broccoli on the side. Garnish with additional lemon slices if desired.
Calories per Serving: 440
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