By Brielle Adams
Preheat the oven to 200°C (400°F). Peel the sweet potato and cut it into 1-inch cubes. Place the cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat the sweet potato evenly.
Roast the sweet potato in the preheated oven for 25-30 minutes, or until they are tender and golden brown, turning halfway through the cooking time.
While the sweet potatoes are roasting, prepare the salmon. Pat the salmon fillet dry with paper towels and season with salt and pepper on both sides.
Heat a non-stick skillet over medium-high heat. Add the salmon fillet, skin side down, to the skillet. Cook for 4-5 minutes on each side or until the salmon is cooked through and the skin is crispy.
In another pan, heat 1 teaspoon of olive oil over medium heat. Add the fresh spinach and sauté for 2-3 minutes, or until the spinach is wilted. Season with salt and pepper to taste.
Once everything is cooked, plate the roasted sweet potatoes, place the salmon fillet on top, and serve with the sautéed spinach on the side. Garnish with a lemon wedge.
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This Main Course Dinner recipe is ready in 35 minutes and features salmon fillet, sweet potato, olive oil (for roasting) and other delicious ingredients. Contains 480 calories total.
Preheat the oven to 200°C (400°F). Peel the sweet potato and cut it into 1-inch cubes. Place the cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat the sweet potato evenly.
Roast the sweet potato in the preheated oven for 25-30 minutes, or until they are tender and golden brown, turning halfway through the cooking time.
While the sweet potatoes are roasting, prepare the salmon. Pat the salmon fillet dry with paper towels and season with salt and pepper on both sides.
Heat a non-stick skillet over medium-high heat. Add the salmon fillet, skin side down, to the skillet. Cook for 4-5 minutes on each side or until the salmon is cooked through and the skin is crispy.
In another pan, heat 1 teaspoon of olive oil over medium heat. Add the fresh spinach and sauté for 2-3 minutes, or until the spinach is wilted. Season with salt and pepper to taste.
Once everything is cooked, plate the roasted sweet potatoes, place the salmon fillet on top, and serve with the sautéed spinach on the side. Garnish with a lemon wedge.
Calories per Serving: 480
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