By Jennifer Bridges
Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
Peel and cube the sweet potato into 1-inch pieces. Place them on the prepared baking sheet, drizzle with half a tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, until tender and golden, tossing halfway through cooking.
While the sweet potatoes are roasting, prepare the salmon. Place the salmon fillet on a separate piece of parchment paper or foil. Drizzle with the remaining half tablespoon of olive oil, season with salt, pepper, and minced garlic. Squeeze half a lemon over the salmon and sprinkle with chopped dill or parsley.
Wrap the salmon in the parchment or foil, creating a sealed pouch. Place the salmon pouch on a baking sheet and bake in the oven for the last 12-15 minutes of the sweet potato's cooking time or until the salmon flakes easily with a fork.
During the last 10 minutes of cooking, steam the broccoli florets. Bring a pot of water to boil with a steamer insert, add the broccoli, cover, and steam for about 4-5 minutes until bright green and tender-crisp.
Once everything is cooked, remove from oven and unwrap the salmon. Serve the salmon alongside the roasted sweet potatoes and steamed broccoli, adding a small knob of butter to the broccoli for additional flavor. Garnish with extra dill or parsley, if desired.
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By Jennifer Bridges
This Main Course Seafood Healthy recipe is ready in 35 minutes and features Salmon fillet, Sweet potato, Broccoli florets and other delicious ingredients. Contains 520 calories total.
Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
Peel and cube the sweet potato into 1-inch pieces. Place them on the prepared baking sheet, drizzle with half a tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, until tender and golden, tossing halfway through cooking.
While the sweet potatoes are roasting, prepare the salmon. Place the salmon fillet on a separate piece of parchment paper or foil. Drizzle with the remaining half tablespoon of olive oil, season with salt, pepper, and minced garlic. Squeeze half a lemon over the salmon and sprinkle with chopped dill or parsley.
Wrap the salmon in the parchment or foil, creating a sealed pouch. Place the salmon pouch on a baking sheet and bake in the oven for the last 12-15 minutes of the sweet potato's cooking time or until the salmon flakes easily with a fork.
During the last 10 minutes of cooking, steam the broccoli florets. Bring a pot of water to boil with a steamer insert, add the broccoli, cover, and steam for about 4-5 minutes until bright green and tender-crisp.
Once everything is cooked, remove from oven and unwrap the salmon. Serve the salmon alongside the roasted sweet potatoes and steamed broccoli, adding a small knob of butter to the broccoli for additional flavor. Garnish with extra dill or parsley, if desired.
Calories per Serving: 520
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