By Filiberto Rios
Preheat your oven to 200°C (400°F).
Peel and cut the sweet potatoes into 1-inch cubes. Place them in a bowl, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
Spread the sweet potato cubes out onto a baking tray lined with parchment paper. Roast in the preheated oven for 20 minutes.
While the sweet potatoes are roasting, prepare the asparagus by washing and trimming the woody ends. In a bowl, toss the asparagus with 1 tablespoon of olive oil, salt, and pepper.
In a small bowl, combine 2 tablespoons of chopped fresh dill, 2 tablespoons of chopped fresh parsley, the zest of the whole lemon, and the juice of half the lemon. Add 2 cloves of minced garlic, 1 tablespoon of olive oil, and mix well.
Remove the sweet potatoes from the oven after 20 minutes and push them to one side of the baking tray. Add the seasoned asparagus to the other side of the tray.
Place the salmon fillets on top of the sweet potatoes and asparagus. Spoon the lemon herb mixture evenly over each salmon fillet.
Return the tray to the oven and bake for another 20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Remove from the oven and let it rest for a few minutes before serving. Serve with an additional wedge of lemon if desired.
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By Filiberto Rios
This Dinner Seafood Healthy recipe is ready in 50 minutes and features Salmon fillets, Sweet potatoes, Asparagus and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 200°C (400°F).
Peel and cut the sweet potatoes into 1-inch cubes. Place them in a bowl, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
Spread the sweet potato cubes out onto a baking tray lined with parchment paper. Roast in the preheated oven for 20 minutes.
While the sweet potatoes are roasting, prepare the asparagus by washing and trimming the woody ends. In a bowl, toss the asparagus with 1 tablespoon of olive oil, salt, and pepper.
In a small bowl, combine 2 tablespoons of chopped fresh dill, 2 tablespoons of chopped fresh parsley, the zest of the whole lemon, and the juice of half the lemon. Add 2 cloves of minced garlic, 1 tablespoon of olive oil, and mix well.
Remove the sweet potatoes from the oven after 20 minutes and push them to one side of the baking tray. Add the seasoned asparagus to the other side of the tray.
Place the salmon fillets on top of the sweet potatoes and asparagus. Spoon the lemon herb mixture evenly over each salmon fillet.
Return the tray to the oven and bake for another 20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Remove from the oven and let it rest for a few minutes before serving. Serve with an additional wedge of lemon if desired.
Calories per Serving: 600
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