By Jennifer Bridges
Preheat your oven to 200°C (400°F).
Peel and dice the sweet potato into 1-inch cubes. Place them on a baking sheet, drizzle with 1/2 tablespoon of olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
Bake the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and slightly crispy on the edges, stirring halfway through.
While the sweet potatoes are baking, prepare the salmon. Pat the salmon fillet dry with a paper towel, and season with salt and pepper. Mince the garlic and chop the fresh dill or parsley.
In a small bowl, combine the minced garlic, chopped herbs, the remaining 1/2 tablespoon of olive oil, and the juice from half a lemon. Spread this mixture evenly over the top of the salmon fillet.
Place the salmon fillet on a baking sheet lined with parchment paper or lightly oiled foil. During the last 12-15 minutes of the sweet potato baking time, add the salmon to the oven. Bake until the salmon is cooked through and flakes easily with a fork.
Meanwhile, bring a pot of salted water to boil and steam the broccoli florets for about 4-5 minutes, until bright green and tender-crisp.
Once the broccoli is steamed, toss it with 1 teaspoon of butter and a squeeze of fresh lemon juice.
Serve the baked salmon with the roasted sweet potatoes and steamed broccoli. Garnish with additional lemon wedges and fresh herbs if desired.
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By Jennifer Bridges
This Main Course Seafood Healthy recipe is ready in 40 minutes and features Salmon fillet, Sweet potato, Broccoli florets and other delicious ingredients. Contains 570 calories total.
Preheat your oven to 200°C (400°F).
Peel and dice the sweet potato into 1-inch cubes. Place them on a baking sheet, drizzle with 1/2 tablespoon of olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
Bake the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and slightly crispy on the edges, stirring halfway through.
While the sweet potatoes are baking, prepare the salmon. Pat the salmon fillet dry with a paper towel, and season with salt and pepper. Mince the garlic and chop the fresh dill or parsley.
In a small bowl, combine the minced garlic, chopped herbs, the remaining 1/2 tablespoon of olive oil, and the juice from half a lemon. Spread this mixture evenly over the top of the salmon fillet.
Place the salmon fillet on a baking sheet lined with parchment paper or lightly oiled foil. During the last 12-15 minutes of the sweet potato baking time, add the salmon to the oven. Bake until the salmon is cooked through and flakes easily with a fork.
Meanwhile, bring a pot of salted water to boil and steam the broccoli florets for about 4-5 minutes, until bright green and tender-crisp.
Once the broccoli is steamed, toss it with 1 teaspoon of butter and a squeeze of fresh lemon juice.
Serve the baked salmon with the roasted sweet potatoes and steamed broccoli. Garnish with additional lemon wedges and fresh herbs if desired.
Calories per Serving: 570
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