By Vigneshwaran S
Preheat your oven to 200°C (400°F).
Peel the sweet potato and cut it into 1-inch cubes.
Toss the sweet potato cubes with half of the olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
Place the sweet potato in the oven and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
While the sweet potato is roasting, season the salmon fillet with salt and pepper. Place it on a piece of foil or a baking dish, skin side down. Drizzle a little lemon juice over it.
After the sweet potatoes have cooked for 10 minutes, add the salmon to the oven. Let it bake for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
While the salmon and sweet potato are cooking, heat the remaining olive oil in a pan over medium heat.
Thinly slice the garlic clove and add it to the pan. Sauté for about 1 minute until fragrant.
Add the fresh spinach to the pan and cook, stirring frequently, until the spinach has just wilted. Season with a pinch of salt and pepper.
Remove the salmon and sweet potatoes from the oven. Plate the salmon alongside the roasted sweet potato and sautéed spinach. Serve with a wedge of lemon on the side.
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This Dinner Seafood Healthy recipe is ready in 40 minutes and features salmon fillet, sweet potato, fresh spinach and other delicious ingredients. Contains 507 calories total.
Preheat your oven to 200°C (400°F).
Peel the sweet potato and cut it into 1-inch cubes.
Toss the sweet potato cubes with half of the olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
Place the sweet potato in the oven and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
While the sweet potato is roasting, season the salmon fillet with salt and pepper. Place it on a piece of foil or a baking dish, skin side down. Drizzle a little lemon juice over it.
After the sweet potatoes have cooked for 10 minutes, add the salmon to the oven. Let it bake for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
While the salmon and sweet potato are cooking, heat the remaining olive oil in a pan over medium heat.
Thinly slice the garlic clove and add it to the pan. Sauté for about 1 minute until fragrant.
Add the fresh spinach to the pan and cook, stirring frequently, until the spinach has just wilted. Season with a pinch of salt and pepper.
Remove the salmon and sweet potatoes from the oven. Plate the salmon alongside the roasted sweet potato and sautéed spinach. Serve with a wedge of lemon on the side.
Calories per Serving: 507
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