By Vigneshwaran S
Preheat your oven to 200°C (400°F).
Peel the sweet potato and cut it into cubes (about 1-inch pieces).
Place the sweet potato cubes on a baking tray. Drizzle with 1 tsp olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the sweet potato in the preheated oven for about 25-30 minutes or until tender and slightly caramelized, tossing halfway through.
While the sweet potato is roasting, prepare the salmon. Place the salmon fillet on a separate baking tray lined with parchment paper.
Season the salmon with salt and pepper. Squeeze the juice of a lemon wedge over the top.
Place the salmon in the oven with the sweet potato for the last 12-15 minutes of its roasting time. The salmon should be opaque and flake easily with a fork when done.
While the salmon and sweet potatoes are cooking, heat 1 tsp of olive oil in a skillet over medium heat.
Mince the garlic clove and add it to the skillet, sautéing for about 30 seconds until fragrant.
Add the broccoli florets to the skillet. Season with salt and pepper. Sauté for 5-7 minutes, stirring occasionally, until the broccoli is bright green and tender-crisp.
Serve the baked salmon alongside the roasted sweet potato and sautéed broccoli. Garnish with additional lemon wedges if desired.
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By Vigneshwaran S
This Main Course Seafood Healthy Dinner recipe is ready in 40 minutes and features salmon fillet, sweet potato, broccoli florets and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 200°C (400°F).
Peel the sweet potato and cut it into cubes (about 1-inch pieces).
Place the sweet potato cubes on a baking tray. Drizzle with 1 tsp olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the sweet potato in the preheated oven for about 25-30 minutes or until tender and slightly caramelized, tossing halfway through.
While the sweet potato is roasting, prepare the salmon. Place the salmon fillet on a separate baking tray lined with parchment paper.
Season the salmon with salt and pepper. Squeeze the juice of a lemon wedge over the top.
Place the salmon in the oven with the sweet potato for the last 12-15 minutes of its roasting time. The salmon should be opaque and flake easily with a fork when done.
While the salmon and sweet potatoes are cooking, heat 1 tsp of olive oil in a skillet over medium heat.
Mince the garlic clove and add it to the skillet, sautéing for about 30 seconds until fragrant.
Add the broccoli florets to the skillet. Season with salt and pepper. Sauté for 5-7 minutes, stirring occasionally, until the broccoli is bright green and tender-crisp.
Serve the baked salmon alongside the roasted sweet potato and sautéed broccoli. Garnish with additional lemon wedges if desired.
Calories per Serving: 550
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