By Sharon Matuck
Preheat your oven to 425°F (220°C).
In a large bowl, combine cubed sweet potatoes, 2 tablespoons of olive oil, smoked paprika, half of the salt, and pepper. Toss to coat them evenly.
Spread the sweet potatoes on half of a large baking sheet in a single layer. Roast in the oven for 15 minutes.
While the sweet potatoes are roasting, toss the broccoli florets in the same bowl with any leftover oil and seasoning, and add a pinch more salt if needed.
After the sweet potatoes have roasted for 15 minutes, remove the baking sheet from the oven and add the broccoli to the other half of the sheet. Continue roasting for another 20 minutes, or until both sweet potatoes and broccoli are tender and lightly browned.
Meanwhile, season the salmon fillets with the remaining salt and a pinch of pepper. Drizzle with the extra tablespoon of olive oil and massage it evenly onto the fillets.
Heat a large skillet over medium-high heat. Once hot, place the salmon fillets skin-side down in the skillet. Sear for 4 minutes to get a crispy skin.
Carefully flip the salmon fillets and sear for another 3-4 minutes, or until the salmon is cooked to your liking.
Once the salmon is done, remove from heat and squeeze the juice of one lemon over the fillets.
Serve the salmon with roasted sweet potatoes and broccoli. Enjoy your meal!
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This Main Course Seafood Healthy recipe is ready in 45 minutes and features Salmon fillets, Sweet potatoes, Broccoli and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 425°F (220°C).
In a large bowl, combine cubed sweet potatoes, 2 tablespoons of olive oil, smoked paprika, half of the salt, and pepper. Toss to coat them evenly.
Spread the sweet potatoes on half of a large baking sheet in a single layer. Roast in the oven for 15 minutes.
While the sweet potatoes are roasting, toss the broccoli florets in the same bowl with any leftover oil and seasoning, and add a pinch more salt if needed.
After the sweet potatoes have roasted for 15 minutes, remove the baking sheet from the oven and add the broccoli to the other half of the sheet. Continue roasting for another 20 minutes, or until both sweet potatoes and broccoli are tender and lightly browned.
Meanwhile, season the salmon fillets with the remaining salt and a pinch of pepper. Drizzle with the extra tablespoon of olive oil and massage it evenly onto the fillets.
Heat a large skillet over medium-high heat. Once hot, place the salmon fillets skin-side down in the skillet. Sear for 4 minutes to get a crispy skin.
Carefully flip the salmon fillets and sear for another 3-4 minutes, or until the salmon is cooked to your liking.
Once the salmon is done, remove from heat and squeeze the juice of one lemon over the fillets.
Serve the salmon with roasted sweet potatoes and broccoli. Enjoy your meal!
Calories per Serving: 450
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