By Antonio Andrade
Preheat your oven to 200°C (400°F).
Peel and cube the sweet potato into small, even pieces to ensure even roasting.
Place the sweet potato cubes on a baking sheet, drizzle with half of the olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and slightly browned, stirring halfway through the cooking time.
While the sweet potatoes are roasting, season the salmon fillet with salt and pepper, and squeeze a little lemon juice over it.
After the sweet potatoes have been roasting for 15 minutes, place the salmon fillet on the same baking sheet. Continue to bake for 10-15 more minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and sweet potatoes are cooking, mince the garlic clove.
Heat the remaining half of the olive oil in a pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the fresh spinach to the pan and sauté for 3-4 minutes until wilted. Season with a pinch of salt and pepper.
Once everything is cooked, plate the salmon with roasted sweet potatoes and sautéed spinach. Garnish with an extra lemon wedge on the side, if desired.
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By Antonio Andrade
This Dinner Seafood Healthy Gluten-Free recipe is ready in 40 minutes and features salmon fillet, sweet potato, fresh spinach and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 200°C (400°F).
Peel and cube the sweet potato into small, even pieces to ensure even roasting.
Place the sweet potato cubes on a baking sheet, drizzle with half of the olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and slightly browned, stirring halfway through the cooking time.
While the sweet potatoes are roasting, season the salmon fillet with salt and pepper, and squeeze a little lemon juice over it.
After the sweet potatoes have been roasting for 15 minutes, place the salmon fillet on the same baking sheet. Continue to bake for 10-15 more minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and sweet potatoes are cooking, mince the garlic clove.
Heat the remaining half of the olive oil in a pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the fresh spinach to the pan and sauté for 3-4 minutes until wilted. Season with a pinch of salt and pepper.
Once everything is cooked, plate the salmon with roasted sweet potatoes and sautéed spinach. Garnish with an extra lemon wedge on the side, if desired.
Calories per Serving: 450
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