By Nathan Haskins
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Peel the sweet potato and cut it into cubes. Place the sweet potato cubes and broccoli florets in a mixing bowl.
Drizzle 2 teaspoons of olive oil over the sweet potato and broccoli. Add 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Toss to coat evenly.
Spread the sweet potato and broccoli in an even layer on one side of the prepared baking sheet.
Rub the remaining 1 teaspoon of olive oil over the salmon fillet and season it with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
Place the salmon fillet on the other side of the baking sheet, skin-side down (if the skin is present).
Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the sweet potato is tender.
Remove from the oven and squeeze the lemon wedge over the salmon and vegetables before serving.
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This Dinner Seafood Healthy Quick & Easy recipe is ready in 35 minutes and features salmon fillet, sweet potato, broccoli florets and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Peel the sweet potato and cut it into cubes. Place the sweet potato cubes and broccoli florets in a mixing bowl.
Drizzle 2 teaspoons of olive oil over the sweet potato and broccoli. Add 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Toss to coat evenly.
Spread the sweet potato and broccoli in an even layer on one side of the prepared baking sheet.
Rub the remaining 1 teaspoon of olive oil over the salmon fillet and season it with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
Place the salmon fillet on the other side of the baking sheet, skin-side down (if the skin is present).
Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the sweet potato is tender.
Remove from the oven and squeeze the lemon wedge over the salmon and vegetables before serving.
Calories per Serving: 450
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