By Jennifer Bridges
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Peel and cut the sweet potato into 1-inch cubes. Place them on the baking sheet and drizzle with half of the olive oil. Season with salt and pepper and toss to coat evenly.
Place the sweet potato in the oven and roast for 20 minutes, or until tender and slightly crispy.
While the sweet potatoes are roasting, season the salmon fillet with salt and pepper. Squeeze the juice of half a lemon over the fillet.
Chop the garlic and sprinkle it over the salmon. Top with fresh dill or parsley.
After the sweet potatoes have been roasting for 10 minutes, push them to one side of the baking sheet and place the salmon on the other side. Drizzle the remaining olive oil over the salmon.
Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and sweet potato are finishing in the oven, bring a small pot of water to a boil. Add a pinch of salt.
Add the broccoli florets to the pot and steam for 4-5 minutes, until bright green and tender-crisp.
Drain the broccoli and toss with 1 teaspoon of butter for added flavor. Season with salt and pepper to taste.
Serve the baked salmon with roasted sweet potato and steamed broccoli on the side, garnished with additional fresh herbs if desired.
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This Dinner Healthy Seafood recipe is ready in 40 minutes and features Salmon fillet, Sweet potato, Broccoli florets and other delicious ingredients. Contains 500 calories total.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Peel and cut the sweet potato into 1-inch cubes. Place them on the baking sheet and drizzle with half of the olive oil. Season with salt and pepper and toss to coat evenly.
Place the sweet potato in the oven and roast for 20 minutes, or until tender and slightly crispy.
While the sweet potatoes are roasting, season the salmon fillet with salt and pepper. Squeeze the juice of half a lemon over the fillet.
Chop the garlic and sprinkle it over the salmon. Top with fresh dill or parsley.
After the sweet potatoes have been roasting for 10 minutes, push them to one side of the baking sheet and place the salmon on the other side. Drizzle the remaining olive oil over the salmon.
Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and sweet potato are finishing in the oven, bring a small pot of water to a boil. Add a pinch of salt.
Add the broccoli florets to the pot and steam for 4-5 minutes, until bright green and tender-crisp.
Drain the broccoli and toss with 1 teaspoon of butter for added flavor. Season with salt and pepper to taste.
Serve the baked salmon with roasted sweet potato and steamed broccoli on the side, garnished with additional fresh herbs if desired.
Calories per Serving: 500
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