By Jennifer Bridges
Preheat your oven to 200°C (400°F).
Peel the sweet potato and cut it into 2 cm (1 inch) cubes. Place them on a baking sheet.
Drizzle the sweet potato cubes with half of the olive oil (0.5 tbsp), and season with a pinch of salt and pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 25 minutes, turning once halfway through, until they are tender and slightly caramelized.
While the sweet potatoes are roasting, prepare the salmon. Place the salmon fillet on a piece of foil on a baking sheet.
Melt the butter and mix in minced garlic, juice of half the lemon, and half of the fresh herbs. Brush this mixture over the salmon. Sprinkle with salt and pepper.
Once the sweet potatoes are roasted, remove them from the oven and place the salmon, wrapped loosely in foil, in the oven. Bake for 15 minutes or until the salmon flakes easily with a fork.
While the salmon is baking, bring a pot of water to boil. Add the broccoli florets and steam for about 5 minutes until bright green and tender-crisp.
Drain the broccoli and drizzle with the remaining olive oil. Sprinkle with the rest of the fresh herbs, salt, and pepper to taste.
Serve the baked salmon with the roasted sweet potatoes and steamed broccoli on the side. Garnish with additional lemon slices if desired.
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By Jennifer Bridges
This Main Course Seafood Healthy 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 2 cm (1 inch) cubes. Place them on a baking sheet.
Drizzle the sweet potato cubes with half of the olive oil (0.5 tbsp), and season with a pinch of salt and pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 25 minutes, turning once halfway through, until they are tender and slightly caramelized.
While the sweet potatoes are roasting, prepare the salmon. Place the salmon fillet on a piece of foil on a baking sheet.
Melt the butter and mix in minced garlic, juice of half the lemon, and half of the fresh herbs. Brush this mixture over the salmon. Sprinkle with salt and pepper.
Once the sweet potatoes are roasted, remove them from the oven and place the salmon, wrapped loosely in foil, in the oven. Bake for 15 minutes or until the salmon flakes easily with a fork.
While the salmon is baking, bring a pot of water to boil. Add the broccoli florets and steam for about 5 minutes until bright green and tender-crisp.
Drain the broccoli and drizzle with the remaining olive oil. Sprinkle with the rest of the fresh herbs, salt, and pepper to taste.
Serve the baked salmon with the roasted sweet potatoes and steamed broccoli on the side. Garnish with additional lemon slices if desired.
Calories per Serving: 550
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