By Brielle Adams
Preheat the oven to 200°C (392°F).
Peel and cube the sweet potato into 1-inch pieces.
Place the sweet potato cubes on a baking sheet, drizzle 1 tbsp olive oil, sprinkle with salt and pepper, and toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until tender and golden brown, turning once halfway through cooking.
Season the salmon fillet with salt and pepper on both sides.
Heat a non-stick pan over medium heat. Add a small amount of oil if necessary (use sparingly as salmon can cook in its own fat).
Place the salmon fillet skin-side down in the heated pan. Cook for about 4 minutes, then carefully flip and cook for another 3-4 minutes, or until the fish flakes easily with a fork.
Remove salmon from the pan and let it rest while you prepare the spinach.
In the same pan, add 1 tsp of olive oil and heat over medium-high heat.
Add fresh spinach and a pinch of salt, sauté for about 2-3 minutes or until wilted.
Serve the pan-seared salmon alongside the roasted sweet potatoes and sautéed spinach. Squeeze lemon juice over the salmon just before serving.
How did this recipe turn out? Let others know!
to rate this recipe
By Brielle Adams
This Main Course Seafood Healthy Dinner recipe is ready in 45 minutes and features salmon fillet, sweet potato, olive oil (for roasting) and other delicious ingredients. Contains 600 calories total.
Preheat the oven to 200°C (392°F).
Peel and cube the sweet potato into 1-inch pieces.
Place the sweet potato cubes on a baking sheet, drizzle 1 tbsp olive oil, sprinkle with salt and pepper, and toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until tender and golden brown, turning once halfway through cooking.
Season the salmon fillet with salt and pepper on both sides.
Heat a non-stick pan over medium heat. Add a small amount of oil if necessary (use sparingly as salmon can cook in its own fat).
Place the salmon fillet skin-side down in the heated pan. Cook for about 4 minutes, then carefully flip and cook for another 3-4 minutes, or until the fish flakes easily with a fork.
Remove salmon from the pan and let it rest while you prepare the spinach.
In the same pan, add 1 tsp of olive oil and heat over medium-high heat.
Add fresh spinach and a pinch of salt, sauté for about 2-3 minutes or until wilted.
Serve the pan-seared salmon alongside the roasted sweet potatoes and sautéed spinach. Squeeze lemon juice over the salmon just before serving.
Calories per Serving: 600
Your Rating:
