By Vigneshwaran S
Preheat the oven to 200°C (400°F).
Peel the sweet potato and cut it into even-sized cubes, approximately 1-inch pieces.
On a baking sheet, toss the sweet potato cubes with 1 teaspoon of olive oil, salt, and pepper. Ensure they are well-coated.
Place the baking sheet with the sweet potato in the preheated oven and roast for 30 minutes, turning halfway through until tender and golden brown.
While the sweet potatoes are roasting, prepare the salmon. Season the salmon fillet with salt, pepper, and a squeeze of lemon juice.
Wrap the salmon in aluminum foil, creating a sealed packet. Place it on the same baking sheet as the sweet potatoes during the last 15 minutes of roasting.
Mince the garlic clove finely.
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the broccoli florets to the skillet, season with salt and pepper, and sauté for 4-5 minutes, or until tender-crisp.
Remove the sweet potatoes and salmon from the oven. Carefully open the foil, and allow the salmon to rest for a few minutes.
Serve the baked salmon with the roasted sweet potato cubes and the sautéed broccoli. Garnish with an extra lemon wedge if desired.
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By Vigneshwaran S
This Main Course Seafood Healthy Dinner recipe is ready in 45 minutes and features salmon fillet, medium sweet potato, broccoli florets and other delicious ingredients. Contains 530 calories total.
Preheat the oven to 200°C (400°F).
Peel the sweet potato and cut it into even-sized cubes, approximately 1-inch pieces.
On a baking sheet, toss the sweet potato cubes with 1 teaspoon of olive oil, salt, and pepper. Ensure they are well-coated.
Place the baking sheet with the sweet potato in the preheated oven and roast for 30 minutes, turning halfway through until tender and golden brown.
While the sweet potatoes are roasting, prepare the salmon. Season the salmon fillet with salt, pepper, and a squeeze of lemon juice.
Wrap the salmon in aluminum foil, creating a sealed packet. Place it on the same baking sheet as the sweet potatoes during the last 15 minutes of roasting.
Mince the garlic clove finely.
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the broccoli florets to the skillet, season with salt and pepper, and sauté for 4-5 minutes, or until tender-crisp.
Remove the sweet potatoes and salmon from the oven. Carefully open the foil, and allow the salmon to rest for a few minutes.
Serve the baked salmon with the roasted sweet potato cubes and the sautéed broccoli. Garnish with an extra lemon wedge if desired.
Calories per Serving: 530
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