By Konnor Roth
Preheat the oven to 200°C (400°F).
Peel and cube the sweet potato into 1-inch pieces.
Trim the ends of Brussels sprouts and cut them in half.
In a medium bowl, toss the sweet potatoes and Brussels sprouts with olive oil, salt, pepper, and garlic powder until evenly coated.
Spread the sweet potatoes and Brussels sprouts on a baking sheet lined with parchment paper.
Place the salmon fillet on another section of the same baking sheet, skin-side down. Sprinkle with salt, pepper, and a pinch of garlic powder.
Bake in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and slightly crisp, and the salmon is cooked through and flakes apart easily with a fork.
Remove from the oven and squeeze a lemon wedge over the salmon before serving.
Serve the baked salmon alongside the roasted sweet potatoes and Brussels sprouts.
How did this recipe turn out? Let others know!
to rate this recipe
By Konnor Roth
This Dinner Main Course Seafood Healthy recipe is ready in 45 minutes and features salmon fillet, sweet potato, Brussels sprouts and other delicious ingredients. Contains 470 calories total.
Preheat the oven to 200°C (400°F).
Peel and cube the sweet potato into 1-inch pieces.
Trim the ends of Brussels sprouts and cut them in half.
In a medium bowl, toss the sweet potatoes and Brussels sprouts with olive oil, salt, pepper, and garlic powder until evenly coated.
Spread the sweet potatoes and Brussels sprouts on a baking sheet lined with parchment paper.
Place the salmon fillet on another section of the same baking sheet, skin-side down. Sprinkle with salt, pepper, and a pinch of garlic powder.
Bake in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and slightly crisp, and the salmon is cooked through and flakes apart easily with a fork.
Remove from the oven and squeeze a lemon wedge over the salmon before serving.
Serve the baked salmon alongside the roasted sweet potatoes and Brussels sprouts.
Calories per Serving: 470
Your Rating:
