By Konnor Roth
Preheat your oven to 400°F (200°C).
Wash and peel the sweet potatoes, cut them into cubes. If your mixed vegetables are not prepped, wash and cut them into similar bite-sized pieces.
Place the sweet potato cubes and mixed roast vegetables in a bowl. Add 1/2 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss until the vegetables are evenly coated.
Spread the coated vegetables on a baking sheet lined with parchment paper. Place them in the preheated oven and roast for 20 minutes.
While the vegetables are roasting, prepare the salmon fillet by patting it dry with paper towels. Drizzle the remaining 1/2 tablespoon of olive oil over the salmon, season with 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Add a splash of lemon juice over the top.
After the vegetables have roasted for 20 minutes, remove the baking sheet from the oven. Make space to place the salmon fillet amidst the vegetables.
Lay the salmon on the baking sheet with the vegetables. If using, place a sprig of fresh rosemary on top of the salmon.
Return the baking sheet to the oven and bake for another 15-20 minutes, until the salmon flakes easily with a fork and the vegetables are tender and golden brown.
Remove the baking sheet from the oven and let it rest for a couple of minutes before serving.
Plate the salmon with a generous serving of the roasted vegetables, and enjoy your meal.
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This Dinner Main Course Seafood recipe is ready in 40 minutes and features salmon fillet, sweet potato, mixed roast vegetables (Brussels sprouts, carrots) and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C).
Wash and peel the sweet potatoes, cut them into cubes. If your mixed vegetables are not prepped, wash and cut them into similar bite-sized pieces.
Place the sweet potato cubes and mixed roast vegetables in a bowl. Add 1/2 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss until the vegetables are evenly coated.
Spread the coated vegetables on a baking sheet lined with parchment paper. Place them in the preheated oven and roast for 20 minutes.
While the vegetables are roasting, prepare the salmon fillet by patting it dry with paper towels. Drizzle the remaining 1/2 tablespoon of olive oil over the salmon, season with 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Add a splash of lemon juice over the top.
After the vegetables have roasted for 20 minutes, remove the baking sheet from the oven. Make space to place the salmon fillet amidst the vegetables.
Lay the salmon on the baking sheet with the vegetables. If using, place a sprig of fresh rosemary on top of the salmon.
Return the baking sheet to the oven and bake for another 15-20 minutes, until the salmon flakes easily with a fork and the vegetables are tender and golden brown.
Remove the baking sheet from the oven and let it rest for a couple of minutes before serving.
Plate the salmon with a generous serving of the roasted vegetables, and enjoy your meal.
Calories per Serving: 450
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