By Vigneshwaran S
Preheat the oven to 400°F (200°C).
Peel the sweet potato and cut it into 1-inch cubes. Place the cubes on a baking sheet and drizzle with 1/2 tablespoon of olive oil. Season with salt and pepper to taste. Toss to coat evenly.
Roast the sweet potato in the preheated oven for 20 minutes, stirring halfway through cooking until golden and tender.
While the sweet potato is roasting, season the salmon fillet with salt and pepper. Place it on a piece of aluminum foil.
Squeeze the juice of one lemon wedge over the salmon. Fold the foil around the salmon to create a sealed packet. Place on a baking tray.
Once the sweet potatoes have been cooking for 10 minutes, place the salmon in the oven. Bake the salmon for 15 minutes or until the salmon is flaky and cooked through at 145°F (63°C).
Mince the garlic clove.
In a frying pan, heat the remaining 1/2 tablespoon of olive oil over medium heat.
Add the minced garlic to the pan and sauté for about 30 seconds until fragrant.
Add the fresh spinach to the pan with a pinch of salt and pepper. Sauté for about 2-3 minutes until wilted.
Once everything is cooked, plate the roasted sweet potato, baked salmon, and sautéed spinach. Serve immediately with an additional lemon wedge if desired.
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This Dinner Seafood Healthy recipe is ready in 45 minutes and features salmon fillet, sweet potato, fresh spinach and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 400°F (200°C).
Peel the sweet potato and cut it into 1-inch cubes. Place the cubes on a baking sheet and drizzle with 1/2 tablespoon of olive oil. Season with salt and pepper to taste. Toss to coat evenly.
Roast the sweet potato in the preheated oven for 20 minutes, stirring halfway through cooking until golden and tender.
While the sweet potato is roasting, season the salmon fillet with salt and pepper. Place it on a piece of aluminum foil.
Squeeze the juice of one lemon wedge over the salmon. Fold the foil around the salmon to create a sealed packet. Place on a baking tray.
Once the sweet potatoes have been cooking for 10 minutes, place the salmon in the oven. Bake the salmon for 15 minutes or until the salmon is flaky and cooked through at 145°F (63°C).
Mince the garlic clove.
In a frying pan, heat the remaining 1/2 tablespoon of olive oil over medium heat.
Add the minced garlic to the pan and sauté for about 30 seconds until fragrant.
Add the fresh spinach to the pan with a pinch of salt and pepper. Sauté for about 2-3 minutes until wilted.
Once everything is cooked, plate the roasted sweet potato, baked salmon, and sautéed spinach. Serve immediately with an additional lemon wedge if desired.
Calories per Serving: 450
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