By Nathan Haskins
Preheat the oven to 200°C (390°F).
Peel and cube the sweet potato into bite-sized pieces. Toss with half the olive oil, salt, and pepper, and spread evenly on a baking sheet.
Place the sweet potato in the oven and roast for 25-30 minutes, or until tender and golden brown. Stir halfway through cooking.
While the sweet potato is roasting, mince the garlic. Rub the salmon fillet with the remaining olive oil, minced garlic, salt, and pepper.
Once the sweet potatoes are halfway done, place the prepared salmon on a baking tray and bake in the oven for 10-12 minutes, or until the salmon is opaque and flakes easily with a fork.
Meanwhile, steam the broccoli florets over boiling water for 4-5 minutes until bright green and tender-crisp.
Serve the baked salmon with the roasted sweet potatoes and steamed broccoli. Squeeze a lemon wedge over the salmon before serving.
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By Nathan Haskins
This Main Course Seafood Healthy Gluten-Free recipe is ready in 40 minutes and features salmon fillet, sweet potato, broccoli florets and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 200°C (390°F).
Peel and cube the sweet potato into bite-sized pieces. Toss with half the olive oil, salt, and pepper, and spread evenly on a baking sheet.
Place the sweet potato in the oven and roast for 25-30 minutes, or until tender and golden brown. Stir halfway through cooking.
While the sweet potato is roasting, mince the garlic. Rub the salmon fillet with the remaining olive oil, minced garlic, salt, and pepper.
Once the sweet potatoes are halfway done, place the prepared salmon on a baking tray and bake in the oven for 10-12 minutes, or until the salmon is opaque and flakes easily with a fork.
Meanwhile, steam the broccoli florets over boiling water for 4-5 minutes until bright green and tender-crisp.
Serve the baked salmon with the roasted sweet potatoes and steamed broccoli. Squeeze a lemon wedge over the salmon before serving.
Calories per Serving: 450
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