By Juanita Franco
Preheat your oven to 200°C (400°F).
Peel the sweet potatoes and cut them into 1-inch cubes.
Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Roast the sweet potatoes in the oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
While the sweet potatoes are roasting, place the salmon fillets on a separate baking tray lined with parchment paper. Drizzle with 1 tablespoon of olive oil, juice from half a lemon, minced garlic cloves, salt, and pepper.
Bake the salmon in the same oven for 12-15 minutes, or until it flakes easily with a fork.
Meanwhile, bring a pot of water to a boil and set up a steamer basket. Add the broccoli florets and steam for about 5-7 minutes, or until they are bright green and tender-crisp.
Finely chop the fresh dill and sprinkle it over the baked salmon and steamed broccoli just before serving.
Serve the baked salmon with the roasted sweet potatoes and steamed broccoli, and garnish with slices of the remaining half of the lemon.
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By Juanita Franco
This Main Course Seafood Healthy recipe is ready in 45 minutes and features salmon fillets, sweet potatoes, broccoli florets and other delicious ingredients. Contains 530 calories total.
Preheat your oven to 200°C (400°F).
Peel the sweet potatoes and cut them into 1-inch cubes.
Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Roast the sweet potatoes in the oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
While the sweet potatoes are roasting, place the salmon fillets on a separate baking tray lined with parchment paper. Drizzle with 1 tablespoon of olive oil, juice from half a lemon, minced garlic cloves, salt, and pepper.
Bake the salmon in the same oven for 12-15 minutes, or until it flakes easily with a fork.
Meanwhile, bring a pot of water to a boil and set up a steamer basket. Add the broccoli florets and steam for about 5-7 minutes, or until they are bright green and tender-crisp.
Finely chop the fresh dill and sprinkle it over the baked salmon and steamed broccoli just before serving.
Serve the baked salmon with the roasted sweet potatoes and steamed broccoli, and garnish with slices of the remaining half of the lemon.
Calories per Serving: 530
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