By Antonio Andrade
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
Peel and cube the sweet potato into approximately 2 cm pieces. Place them on the prepared baking sheet and drizzle with half of the olive oil. Season with salt and pepper to taste. Toss to coat evenly.
Roast the sweet potato in the preheated oven for about 20 minutes or until tender and lightly golden, flipping halfway through.
While the sweet potatoes are roasting, season the salmon fillet on both sides with salt and pepper. Optionally, squeeze a bit of lemon juice over the top.
Once the sweet potatoes have been roasting for 10 minutes, place the salmon fillet on the same baking sheet (or use another, if preferred). Continue to bake for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Meanwhile, heat a small skillet over medium heat and add the remaining olive oil.
Mince the garlic clove and add it to the hot oil, sautéing for about 30 seconds until fragrant.
Add the fresh spinach to the skillet, stirring constantly until it wilts, about 2-3 minutes. Season with salt and pepper to taste.
Remove the baking sheet from the oven. Serve the baked salmon with the roasted sweet potatoes and sautéed spinach on the side. Garnish with a lemon wedge.
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This Dinner Seafood Healthy 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 (392°F) and line a baking sheet with parchment paper.
Peel and cube the sweet potato into approximately 2 cm pieces. Place them on the prepared baking sheet and drizzle with half of the olive oil. Season with salt and pepper to taste. Toss to coat evenly.
Roast the sweet potato in the preheated oven for about 20 minutes or until tender and lightly golden, flipping halfway through.
While the sweet potatoes are roasting, season the salmon fillet on both sides with salt and pepper. Optionally, squeeze a bit of lemon juice over the top.
Once the sweet potatoes have been roasting for 10 minutes, place the salmon fillet on the same baking sheet (or use another, if preferred). Continue to bake for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Meanwhile, heat a small skillet over medium heat and add the remaining olive oil.
Mince the garlic clove and add it to the hot oil, sautéing for about 30 seconds until fragrant.
Add the fresh spinach to the skillet, stirring constantly until it wilts, about 2-3 minutes. Season with salt and pepper to taste.
Remove the baking sheet from the oven. Serve the baked salmon with the roasted sweet potatoes and sautéed spinach on the side. Garnish with a lemon wedge.
Calories per Serving: 450
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