By JLuke Morris
Peel and dice the sweet potato into small cubes. Bring a pot of water to a boil, add a pinch of salt, and cook the sweet potato for 15-20 minutes or until tender.
While the sweet potato is cooking, heat 1/2 tablespoon of ghee or olive oil in a pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the broccoli florets to the pan with the garlic. Season with a pinch of salt and pepper, and sauté for 5-6 minutes until the broccoli is tender-crisp. Remove from the pan and set aside.
In the same pan, add the remaining 1/2 tablespoon of ghee or olive oil. Season the salmon fillet with salt and pepper. Place the salmon fillet skin-side down in the pan. Cook for 3-4 minutes until the skin is crispy.
Flip the salmon fillet gently and cook for another 2-3 minutes or until the salmon is cooked through. Add the lemon slice to the pan in the last minute of cooking. Remove the salmon from the pan and set aside.
Drain the cooked sweet potato and return it to the pot. Mash it with a fork or potato masher while adding a pinch of salt and pepper to taste.
Serve the pan-seared salmon over a bed of sweet potato mash with the sautéed broccoli on the side. Drizzle some of the pan juices over the salmon and garnish with the cooked lemon if desired.
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This Main Course Dinner Healthy recipe is ready in 35 minutes and features Salmon fillet, Broccoli florets, Sweet potato and other delicious ingredients. Contains 520 calories total.
Peel and dice the sweet potato into small cubes. Bring a pot of water to a boil, add a pinch of salt, and cook the sweet potato for 15-20 minutes or until tender.
While the sweet potato is cooking, heat 1/2 tablespoon of ghee or olive oil in a pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the broccoli florets to the pan with the garlic. Season with a pinch of salt and pepper, and sauté for 5-6 minutes until the broccoli is tender-crisp. Remove from the pan and set aside.
In the same pan, add the remaining 1/2 tablespoon of ghee or olive oil. Season the salmon fillet with salt and pepper. Place the salmon fillet skin-side down in the pan. Cook for 3-4 minutes until the skin is crispy.
Flip the salmon fillet gently and cook for another 2-3 minutes or until the salmon is cooked through. Add the lemon slice to the pan in the last minute of cooking. Remove the salmon from the pan and set aside.
Drain the cooked sweet potato and return it to the pot. Mash it with a fork or potato masher while adding a pinch of salt and pepper to taste.
Serve the pan-seared salmon over a bed of sweet potato mash with the sautéed broccoli on the side. Drizzle some of the pan juices over the salmon and garnish with the cooked lemon if desired.
Calories per Serving: 520
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