By Jennifer Bridges
Preheat your oven to 200°C (400°F).
Peel and cube the sweet potato into bite-sized pieces. Place them in a bowl and toss with 1/2 tablespoon of olive oil, salt, and pepper.
Spread the sweet potato cubes on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly crispy at the edges, turning them halfway through.
While the sweet potatoes are roasting, prepare the salmon by placing the salmon fillet on a piece of aluminum foil. Drizzle with the remaining 1/2 tablespoon of olive oil and season with salt and pepper.
Mince the garlic and sprinkle it over the salmon. Add a few sprigs of dill or parsley on top. Squeeze half of the lemon over the salmon fillet.
Wrap the salmon tightly in the aluminum foil, making sure it's completely sealed. Place the foil-wrapped salmon onto the baking sheet alongside the sweet potatoes during the last 15 minutes of their roasting time.
While the salmon and sweet potatoes are cooking, steam the broccoli. Fill a medium-sized pot with 1 inch of water and bring to a boil. Place the broccoli florets in a steamer basket and set it over the boiling water. Cover and steam for about 5-7 minutes, or until the broccoli is bright green and tender-crisp.
Melt the butter in a small pan or microwave and drizzle it over the steamed broccoli. Season with salt and pepper.
When everything is cooked, plate the salmon, roasted sweet potatoes, and steamed broccoli. Garnish with additional lemon wedges and fresh herbs if desired.
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By Jennifer Bridges
This Main Course Seafood Gluten-Free Healthy recipe is ready in 45 minutes and features Salmon fillet, Sweet potato, Broccoli florets and other delicious ingredients. Contains 580 calories total.
Preheat your oven to 200°C (400°F).
Peel and cube the sweet potato into bite-sized pieces. Place them in a bowl and toss with 1/2 tablespoon of olive oil, salt, and pepper.
Spread the sweet potato cubes on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly crispy at the edges, turning them halfway through.
While the sweet potatoes are roasting, prepare the salmon by placing the salmon fillet on a piece of aluminum foil. Drizzle with the remaining 1/2 tablespoon of olive oil and season with salt and pepper.
Mince the garlic and sprinkle it over the salmon. Add a few sprigs of dill or parsley on top. Squeeze half of the lemon over the salmon fillet.
Wrap the salmon tightly in the aluminum foil, making sure it's completely sealed. Place the foil-wrapped salmon onto the baking sheet alongside the sweet potatoes during the last 15 minutes of their roasting time.
While the salmon and sweet potatoes are cooking, steam the broccoli. Fill a medium-sized pot with 1 inch of water and bring to a boil. Place the broccoli florets in a steamer basket and set it over the boiling water. Cover and steam for about 5-7 minutes, or until the broccoli is bright green and tender-crisp.
Melt the butter in a small pan or microwave and drizzle it over the steamed broccoli. Season with salt and pepper.
When everything is cooked, plate the salmon, roasted sweet potatoes, and steamed broccoli. Garnish with additional lemon wedges and fresh herbs if desired.
Calories per Serving: 580
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