By JLuke Morris
Preheat your oven to 400°F (200°C).
Peel and chop the sweet potato into 1/2-inch cubes. Place in a mixing bowl.
Add 1/2 tablespoon of olive oil, salt, and pepper to the sweet potatoes and toss to coat.
Spread the sweet potatoes on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until tender and slightly crispy, flipping halfway through.
While the sweet potatoes are roasting, prepare the broccoli by tossing it with 1/4 tablespoon olive oil, salt, and pepper in a mixing bowl.
After the sweet potatoes have been cooking for 10 minutes, add the broccoli florets to the same baking sheet and continue roasting for another 10-15 minutes until both vegetables are tender.
Meanwhile, season the salmon fillet with salt and pepper on both sides.
Heat the remaining 1/4 tablespoon of olive oil in a non-stick skillet over medium-high heat.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Place the salmon fillet skin-side down in the skillet. Sear for about 3-4 minutes.
Flip the salmon and cook for an additional 3-4 minutes, or until the salmon is cooked to your liking (the flesh should easily flake with a fork).
Remove the salmon from the heat and squeeze the lemon wedge over the top.
Serve the salmon with roasted sweet potatoes and broccoli on the side.
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This Dinner Fish Gluten-Free Healthy recipe is ready in 35 minutes and features Salmon fillet, Sweet potato, Broccoli florets and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C).
Peel and chop the sweet potato into 1/2-inch cubes. Place in a mixing bowl.
Add 1/2 tablespoon of olive oil, salt, and pepper to the sweet potatoes and toss to coat.
Spread the sweet potatoes on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until tender and slightly crispy, flipping halfway through.
While the sweet potatoes are roasting, prepare the broccoli by tossing it with 1/4 tablespoon olive oil, salt, and pepper in a mixing bowl.
After the sweet potatoes have been cooking for 10 minutes, add the broccoli florets to the same baking sheet and continue roasting for another 10-15 minutes until both vegetables are tender.
Meanwhile, season the salmon fillet with salt and pepper on both sides.
Heat the remaining 1/4 tablespoon of olive oil in a non-stick skillet over medium-high heat.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Place the salmon fillet skin-side down in the skillet. Sear for about 3-4 minutes.
Flip the salmon and cook for an additional 3-4 minutes, or until the salmon is cooked to your liking (the flesh should easily flake with a fork).
Remove the salmon from the heat and squeeze the lemon wedge over the top.
Serve the salmon with roasted sweet potatoes and broccoli on the side.
Calories per Serving: 450
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