By Antonio Andrade
Preheat your oven to 200°C (392°F).
Peel and cube the sweet potato. Toss the cubes in half of the olive oil, and season with salt and pepper. Spread them evenly on a baking sheet.
Place the sweet potato in the preheated oven and roast for 25-30 minutes, or until tender and golden brown. Stir halfway through cooking.
While the sweet potato is roasting, lightly grease another baking sheet with a small amount of olive oil. Place the salmon fillet on it. Season the salmon with salt and pepper, and squeeze half of the lemon wedge over it.
Place the salmon in the oven alongside the sweet potato during the last 10-12 minutes of its roasting time. Bake until the salmon is opaque and flakes easily with a fork.
While the salmon and sweet potato are cooking, slice the garlic clove thinly.
In a pan over medium heat, add the remaining olive oil. Sauté the garlic until fragrant, about 1 minute. Add the fresh spinach, season with a pinch of salt and pepper, and cook while stirring until just wilted, about 3-4 minutes.
Once everything is cooked, plate the salmon, roasted sweet potato, and sautéed spinach. Serve with the remaining lemon wedge on the side.
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This Seafood Dinner Healthy recipe is ready in 45 minutes and features Salmon fillet, Sweet potato, Fresh spinach and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 200°C (392°F).
Peel and cube the sweet potato. Toss the cubes in half of the olive oil, and season with salt and pepper. Spread them evenly on a baking sheet.
Place the sweet potato in the preheated oven and roast for 25-30 minutes, or until tender and golden brown. Stir halfway through cooking.
While the sweet potato is roasting, lightly grease another baking sheet with a small amount of olive oil. Place the salmon fillet on it. Season the salmon with salt and pepper, and squeeze half of the lemon wedge over it.
Place the salmon in the oven alongside the sweet potato during the last 10-12 minutes of its roasting time. Bake until the salmon is opaque and flakes easily with a fork.
While the salmon and sweet potato are cooking, slice the garlic clove thinly.
In a pan over medium heat, add the remaining olive oil. Sauté the garlic until fragrant, about 1 minute. Add the fresh spinach, season with a pinch of salt and pepper, and cook while stirring until just wilted, about 3-4 minutes.
Once everything is cooked, plate the salmon, roasted sweet potato, and sautéed spinach. Serve with the remaining lemon wedge on the side.
Calories per Serving: 450
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