By Brielle Adams
Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into 1-inch pieces.
On a baking sheet, toss the sweet potato cubes with 1 tablespoon olive oil, and season with salt and pepper. Spread them out in a single layer.
Roast the sweet potato in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized at the edges. Flip halfway through the cooking time to ensure even roasting.
While the sweet potato is roasting, season the salmon fillet with salt and pepper on both sides.
Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down. Sear for 4-5 minutes until the skin is crispy.
Flip the salmon fillet and cook for an additional 3-4 minutes until the fish is cooked through and flakes easily with a fork.
Remove the salmon from the skillet and set aside. In the same skillet, add 1 teaspoon olive oil. Add the fresh spinach and sauté for 2-3 minutes until wilted. Season with salt and pepper to taste.
Serve the salmon fillet with the roasted sweet potatoes and sautéed spinach. Squeeze a lemon wedge over the salmon before eating.
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By Brielle Adams
This Main Dish Seafood Healthy recipe is ready in 40 minutes and features salmon fillet, sweet potato, olive oil (for roasting) and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into 1-inch pieces.
On a baking sheet, toss the sweet potato cubes with 1 tablespoon olive oil, and season with salt and pepper. Spread them out in a single layer.
Roast the sweet potato in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized at the edges. Flip halfway through the cooking time to ensure even roasting.
While the sweet potato is roasting, season the salmon fillet with salt and pepper on both sides.
Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down. Sear for 4-5 minutes until the skin is crispy.
Flip the salmon fillet and cook for an additional 3-4 minutes until the fish is cooked through and flakes easily with a fork.
Remove the salmon from the skillet and set aside. In the same skillet, add 1 teaspoon olive oil. Add the fresh spinach and sauté for 2-3 minutes until wilted. Season with salt and pepper to taste.
Serve the salmon fillet with the roasted sweet potatoes and sautéed spinach. Squeeze a lemon wedge over the salmon before eating.
Calories per Serving: 450
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