By Jennifer Bridges
Preheat the oven to 200°C (390°F).
Peel and cube the sweet potato into 3 cm chunks. Toss the sweet potato cubes with 2 teaspoons of olive oil, salt, and pepper until fully coated.
Spread the sweet potato cubes on a baking tray lined with parchment paper. Bake in the preheated oven for 25-30 minutes until they are golden brown and tender, turning halfway through.
While the sweet potatoes are baking, prepare the salmon. Place the salmon fillet on a piece of aluminum foil. Season it with salt, pepper, and minced garlic from 2 cloves. Sprinkle fresh herbs, either dill or parsley, over the salmon.
Cut the lemon in half, squeezing one half over the salmon and slicing the other half to place on top of the fillet. Add a small piece of butter (1 tsp) on top of the salmon for flavor.
Wrap the salmon tightly in the foil to create a pouch, ensuring there are no gaps. Place this on a baking sheet.
When there are 12-15 minutes left for the sweet potatoes, put the salmon in the oven alongside the tray. Bake for 12-15 minutes, depending on the thickness of the salmon fillet.
In the last 5 minutes of baking, steam the broccoli florets. To do this, bring water to a boil in a pot with a steamer insert or use a heatproof colander above the pot. Add the broccoli, cover, and steam for about 5 minutes until tender yet still bright green.
Once the salmon and sweet potatoes are cooked, remove them from the oven. Let the salmon rest for a minute before opening the foil packet. Taste and adjust the seasoning if necessary.
Serve the baked salmon alongside the roasted sweet potatoes and steamed broccoli. Drizzle a little more olive oil or a squeeze of fresh lemon juice on top if desired before serving.
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This Dinner Healthy Seafood recipe is ready in 45 minutes and features Salmon fillet, Sweet potato, Broccoli florets and other delicious ingredients. Contains 480 calories total.
Preheat the oven to 200°C (390°F).
Peel and cube the sweet potato into 3 cm chunks. Toss the sweet potato cubes with 2 teaspoons of olive oil, salt, and pepper until fully coated.
Spread the sweet potato cubes on a baking tray lined with parchment paper. Bake in the preheated oven for 25-30 minutes until they are golden brown and tender, turning halfway through.
While the sweet potatoes are baking, prepare the salmon. Place the salmon fillet on a piece of aluminum foil. Season it with salt, pepper, and minced garlic from 2 cloves. Sprinkle fresh herbs, either dill or parsley, over the salmon.
Cut the lemon in half, squeezing one half over the salmon and slicing the other half to place on top of the fillet. Add a small piece of butter (1 tsp) on top of the salmon for flavor.
Wrap the salmon tightly in the foil to create a pouch, ensuring there are no gaps. Place this on a baking sheet.
When there are 12-15 minutes left for the sweet potatoes, put the salmon in the oven alongside the tray. Bake for 12-15 minutes, depending on the thickness of the salmon fillet.
In the last 5 minutes of baking, steam the broccoli florets. To do this, bring water to a boil in a pot with a steamer insert or use a heatproof colander above the pot. Add the broccoli, cover, and steam for about 5 minutes until tender yet still bright green.
Once the salmon and sweet potatoes are cooked, remove them from the oven. Let the salmon rest for a minute before opening the foil packet. Taste and adjust the seasoning if necessary.
Serve the baked salmon alongside the roasted sweet potatoes and steamed broccoli. Drizzle a little more olive oil or a squeeze of fresh lemon juice on top if desired before serving.
Calories per Serving: 480
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