By Brielle Adams
Preheat your oven to 200°C (392°F). Peel and cube the sweet potatoes into small, even pieces.
Place the sweet potato cubes on a baking sheet. Drizzle with 1 tbsp of olive oil, then season with salt and pepper to taste. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for about 25–30 minutes, or until tender and slightly crispy on the edges. Stir halfway through cooking.
While the sweet potatoes are roasting, heat 1 tsp of olive oil in a skillet over medium-high heat.
Season the salmon fillet with salt and pepper on both sides. Place the salmon in the heated skillet, skin-side down. Cook for about 4–5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the salmon from the skillet and set aside. In the same skillet, add the fresh spinach and sauté for 1–2 minutes until wilted. Season with salt and pepper to taste.
Plate the roasted sweet potatoes and sautéed spinach with the pan-seared salmon on top. Serve with a lemon wedge on the side for an extra burst of flavor.
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This Dinner Seafood Healthy recipe is ready in 40 minutes and features salmon fillet, sweet potato, olive oil (for roasting) and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 200°C (392°F). Peel and cube the sweet potatoes into small, even pieces.
Place the sweet potato cubes on a baking sheet. Drizzle with 1 tbsp of olive oil, then season with salt and pepper to taste. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for about 25–30 minutes, or until tender and slightly crispy on the edges. Stir halfway through cooking.
While the sweet potatoes are roasting, heat 1 tsp of olive oil in a skillet over medium-high heat.
Season the salmon fillet with salt and pepper on both sides. Place the salmon in the heated skillet, skin-side down. Cook for about 4–5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the salmon from the skillet and set aside. In the same skillet, add the fresh spinach and sauté for 1–2 minutes until wilted. Season with salt and pepper to taste.
Plate the roasted sweet potatoes and sautéed spinach with the pan-seared salmon on top. Serve with a lemon wedge on the side for an extra burst of flavor.
Calories per Serving: 450
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