By Sharon Matuck
Preheat your oven to 425°F (220°C).
Cube the sweet potatoes into even pieces and cut the broccoli into florets.
Place the sweet potatoes on a baking sheet. Drizzle with 1 tbsp of olive oil and sprinkle with salt, pepper, and smoked paprika. Toss to coat evenly.
Roast the sweet potatoes in the oven for 15 minutes.
After 15 minutes, add the broccoli florets to the same baking sheet. Drizzle with another 1 tbsp of olive oil, season with salt and pepper, and toss to combine with the sweet potatoes.
Continue roasting the sweet potatoes and broccoli for another 15-20 minutes until both are tender and slightly crispy.
Meanwhile, season the salmon fillets with salt, pepper, and a squeeze of lemon juice.
Heat a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 3-4 minutes until the skin is crispy.
Flip the salmon fillets and cook for another 2-3 minutes until the salmon is cooked through and flakes easily with a fork.
Serve the salmon fillets with the roasted sweet potatoes and broccoli on the side. Garnish with lemon wedges if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Sharon Matuck
This Main Course Healthy Seafood Gluten-Free recipe is ready in 45 minutes and features salmon fillets, sweet potatoes, broccoli and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 425°F (220°C).
Cube the sweet potatoes into even pieces and cut the broccoli into florets.
Place the sweet potatoes on a baking sheet. Drizzle with 1 tbsp of olive oil and sprinkle with salt, pepper, and smoked paprika. Toss to coat evenly.
Roast the sweet potatoes in the oven for 15 minutes.
After 15 minutes, add the broccoli florets to the same baking sheet. Drizzle with another 1 tbsp of olive oil, season with salt and pepper, and toss to combine with the sweet potatoes.
Continue roasting the sweet potatoes and broccoli for another 15-20 minutes until both are tender and slightly crispy.
Meanwhile, season the salmon fillets with salt, pepper, and a squeeze of lemon juice.
Heat a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 3-4 minutes until the skin is crispy.
Flip the salmon fillets and cook for another 2-3 minutes until the salmon is cooked through and flakes easily with a fork.
Serve the salmon fillets with the roasted sweet potatoes and broccoli on the side. Garnish with lemon wedges if desired.
Calories per Serving: 550
Your Rating:
