By Jennifer Bridges
Preheat your oven to 200°C (400°F).
Peel the sweet potato and cut it into cubes. Place the sweet potato cubes on a baking sheet. Drizzle with 1/2 tablespoon of olive oil and season with salt and pepper. Toss to coat the sweet potato evenly.
Bake the sweet potato in the preheated oven for 25-30 minutes, or until tender and slightly golden, stirring halfway through the baking time.
While the sweet potato is baking, prepare the salmon. Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.
Place the salmon on a separate baking sheet (use foil for easy clean-up), drizzle with remaining 1/2 tablespoon olive oil, and squeeze juice from half a lemon over the top. Sprinkle with minced garlic cloves and fresh dill or parsley.
Once the sweet potatoes have been baking for about 15 minutes, place the salmon in the oven alongside them. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
Meanwhile, steam the broccoli. Fill a saucepan with a few inches of water and bring to a boil. Place broccoli florets in a steamer basket over the boiling water, cover, and steam for 5-7 minutes until tender-crisp.
In a small saucepan, melt 1 teaspoon of butter. Drizzle over steamed broccoli. Season with salt and pepper to taste.
Once everything is cooked, plate the salmon, roasted sweet potato, and steamed broccoli together. Garnish with additional lemon slices and fresh herbs if desired. Serve immediately.
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By Jennifer Bridges
This Main Course Healthy Dinner recipe is ready in 45 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 the sweet potato and cut it into cubes. Place the sweet potato cubes on a baking sheet. Drizzle with 1/2 tablespoon of olive oil and season with salt and pepper. Toss to coat the sweet potato evenly.
Bake the sweet potato in the preheated oven for 25-30 minutes, or until tender and slightly golden, stirring halfway through the baking time.
While the sweet potato is baking, prepare the salmon. Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.
Place the salmon on a separate baking sheet (use foil for easy clean-up), drizzle with remaining 1/2 tablespoon olive oil, and squeeze juice from half a lemon over the top. Sprinkle with minced garlic cloves and fresh dill or parsley.
Once the sweet potatoes have been baking for about 15 minutes, place the salmon in the oven alongside them. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
Meanwhile, steam the broccoli. Fill a saucepan with a few inches of water and bring to a boil. Place broccoli florets in a steamer basket over the boiling water, cover, and steam for 5-7 minutes until tender-crisp.
In a small saucepan, melt 1 teaspoon of butter. Drizzle over steamed broccoli. Season with salt and pepper to taste.
Once everything is cooked, plate the salmon, roasted sweet potato, and steamed broccoli together. Garnish with additional lemon slices and fresh herbs if desired. Serve immediately.
Calories per Serving: 570
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