By Sharon Matuck
Preheat your oven to 425°F (220°C).
In a large bowl, toss the cubed sweet potatoes with 1 tbsp of olive oil, 0.5 tsp of salt, 0.25 tsp of pepper, and 0.5 tsp smoked paprika. Spread them out evenly on a baking sheet lined with parchment paper.
Place the sweet potatoes in the preheated oven and roast for 20 minutes.
Meanwhile, in the same bowl, toss the broccoli florets with 1 tbsp of olive oil, 0.25 tsp salt, and 0.25 tsp of pepper. After the sweet potatoes have roasted for 20 minutes, add the broccoli to the baking sheet, spreading it out in an even layer. Continue to roast for an additional 15 minutes.
While the vegetables are roasting, prepare the salmon fillets. Pat them dry with paper towels and season both sides with the remaining smoked paprika, salt, and pepper. Squeeze the juice of half a lemon over the fillets.
Heat a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes, or until the edges become opaque.
Flip the fillets and cook for an additional 4 minutes, or until the salmon is just cooked through. Remove from the heat and set aside.
Once the vegetables are done roasting, remove them from the oven. Serve the salmon alongside the roasted sweet potatoes and broccoli. Garnish with lemon wedges from the remaining half of the lemon.
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This Main Course Seafood Healthy recipe is ready in 45 minutes and features salmon fillets, sweet potatoes, broccoli and other delicious ingredients. Contains 580 calories total.
Preheat your oven to 425°F (220°C).
In a large bowl, toss the cubed sweet potatoes with 1 tbsp of olive oil, 0.5 tsp of salt, 0.25 tsp of pepper, and 0.5 tsp smoked paprika. Spread them out evenly on a baking sheet lined with parchment paper.
Place the sweet potatoes in the preheated oven and roast for 20 minutes.
Meanwhile, in the same bowl, toss the broccoli florets with 1 tbsp of olive oil, 0.25 tsp salt, and 0.25 tsp of pepper. After the sweet potatoes have roasted for 20 minutes, add the broccoli to the baking sheet, spreading it out in an even layer. Continue to roast for an additional 15 minutes.
While the vegetables are roasting, prepare the salmon fillets. Pat them dry with paper towels and season both sides with the remaining smoked paprika, salt, and pepper. Squeeze the juice of half a lemon over the fillets.
Heat a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes, or until the edges become opaque.
Flip the fillets and cook for an additional 4 minutes, or until the salmon is just cooked through. Remove from the heat and set aside.
Once the vegetables are done roasting, remove them from the oven. Serve the salmon alongside the roasted sweet potatoes and broccoli. Garnish with lemon wedges from the remaining half of the lemon.
Calories per Serving: 580
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