By Antonio Andrade
Preheat your oven to 200°C (392°F).
Place the cubed sweet potatoes 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 20-25 minutes, turning halfway through, until they are tender and slightly golden.
While the sweet potatoes are roasting, season the salmon fillet with salt and pepper. Place it on a separate baking sheet lined with parchment paper.
When the sweet potatoes have about 10 minutes left, place the salmon in the oven and bake for 10-12 minutes, or until the salmon flakes easily with a fork.
In a skillet over medium heat, add the remaining olive oil. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the fresh spinach to the skillet. Sauté for 2-3 minutes, stirring occasionally, until the spinach is wilted. Season with salt and pepper to taste.
Serve the salmon fillet with the roasted sweet potatoes and sautéed spinach. Squeeze the lemon wedge over the salmon before serving for a fresh, zesty finish.
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By Antonio Andrade
This Main Course Seafood Healthy Eating recipe is ready in 40 minutes and features salmon fillet, sweet potato (cubed), fresh spinach and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 200°C (392°F).
Place the cubed sweet potatoes 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 20-25 minutes, turning halfway through, until they are tender and slightly golden.
While the sweet potatoes are roasting, season the salmon fillet with salt and pepper. Place it on a separate baking sheet lined with parchment paper.
When the sweet potatoes have about 10 minutes left, place the salmon in the oven and bake for 10-12 minutes, or until the salmon flakes easily with a fork.
In a skillet over medium heat, add the remaining olive oil. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the fresh spinach to the skillet. Sauté for 2-3 minutes, stirring occasionally, until the spinach is wilted. Season with salt and pepper to taste.
Serve the salmon fillet with the roasted sweet potatoes and sautéed spinach. Squeeze the lemon wedge over the salmon before serving for a fresh, zesty finish.
Calories per Serving: 450
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