By Konnor Roth
Preheat your oven to 200°C (392°F).
Peel and dice the sweet potato into 1-inch cubes. Toss the cubes with 1 tablespoon of olive oil, a pinch of salt and pepper. Spread them on a baking sheet in a single layer.
Place the baking sheet in the oven and roast the sweet potatoes for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
While the sweet potatoes are roasting, prepare the salmon. Place the salmon fillet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil, lemon juice, and sprinkle with lemon zest, salt, and pepper.
Wrap the salmon fillet in the foil to form a parcel and place it on another baking sheet. Place the salmon in the oven for the last 15 minutes of the sweet potatoes’ roasting time.
While the salmon and sweet potatoes are in the oven, prepare the broccoli. Cut the broccoli into florets, and steam them over boiling water for about 5-7 minutes until just tender.
After cooking, remove the sweet potatoes and salmon from the oven. Open the foil to let the steam escape and allow the salmon to rest for a few minutes.
Plate the baked salmon alongside the roasted sweet potatoes and steamed broccoli. Drizzle some additional lemon juice over the dish if desired. Serve immediately.
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By Konnor Roth
This Dinner Healthy Seafood Vegetarian Options recipe is ready in 45 minutes and features salmon fillet, sweet potato, broccoli and other delicious ingredients. Contains 460 calories total.
Preheat your oven to 200°C (392°F).
Peel and dice the sweet potato into 1-inch cubes. Toss the cubes with 1 tablespoon of olive oil, a pinch of salt and pepper. Spread them on a baking sheet in a single layer.
Place the baking sheet in the oven and roast the sweet potatoes for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
While the sweet potatoes are roasting, prepare the salmon. Place the salmon fillet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil, lemon juice, and sprinkle with lemon zest, salt, and pepper.
Wrap the salmon fillet in the foil to form a parcel and place it on another baking sheet. Place the salmon in the oven for the last 15 minutes of the sweet potatoes’ roasting time.
While the salmon and sweet potatoes are in the oven, prepare the broccoli. Cut the broccoli into florets, and steam them over boiling water for about 5-7 minutes until just tender.
After cooking, remove the sweet potatoes and salmon from the oven. Open the foil to let the steam escape and allow the salmon to rest for a few minutes.
Plate the baked salmon alongside the roasted sweet potatoes and steamed broccoli. Drizzle some additional lemon juice over the dish if desired. Serve immediately.
Calories per Serving: 460
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