By Konnor Roth
Preheat your oven to 200°C (392°F).
Peel and chop the sweet potato into cubes. Place them on a baking tray lined with parchment paper.
Drizzle the sweet potato cubes with 0.5 tsp of olive oil and season with salt and pepper. Toss to coat evenly.
Place the sweet potato in the oven to roast for 20-25 minutes, or until they are tender and slightly crisp on the edges.
While the sweet potatoes are roasting, prepare the salmon. Mince the garlic and mix it with 0.5 tsp olive oil, a squeeze of lemon juice, salt, and pepper in a small bowl.
Place the salmon fillet on a sheet of foil on a baking tray. Brush the garlic-lemon mixture over the salmon.
Wrap the salmon in the foil to make a sealed packet.
Place the salmon in the oven about 10 minutes after the sweet potatoes have started roasting. Bake for about 15-20 minutes until the salmon is opaque and flakes easily with a fork.
Meanwhile, cut the broccoli into florets. Steam the broccoli for 5-7 minutes until tender but still bright green.
Once cooked, plate the salmon alongside the roasted sweet potatoes and steamed broccoli. Serve with an additional wedge of lemon if desired.
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This Dinner Seafood Healthy recipe is ready in 45 minutes and features salmon fillet, sweet potato, broccoli and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 200°C (392°F).
Peel and chop the sweet potato into cubes. Place them on a baking tray lined with parchment paper.
Drizzle the sweet potato cubes with 0.5 tsp of olive oil and season with salt and pepper. Toss to coat evenly.
Place the sweet potato in the oven to roast for 20-25 minutes, or until they are tender and slightly crisp on the edges.
While the sweet potatoes are roasting, prepare the salmon. Mince the garlic and mix it with 0.5 tsp olive oil, a squeeze of lemon juice, salt, and pepper in a small bowl.
Place the salmon fillet on a sheet of foil on a baking tray. Brush the garlic-lemon mixture over the salmon.
Wrap the salmon in the foil to make a sealed packet.
Place the salmon in the oven about 10 minutes after the sweet potatoes have started roasting. Bake for about 15-20 minutes until the salmon is opaque and flakes easily with a fork.
Meanwhile, cut the broccoli into florets. Steam the broccoli for 5-7 minutes until tender but still bright green.
Once cooked, plate the salmon alongside the roasted sweet potatoes and steamed broccoli. Serve with an additional wedge of lemon if desired.
Calories per Serving: 450
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