By Konnor Roth
Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
Peel and dice the sweet potato into 2 cm cubes. Halve the Brussels sprouts.
In a bowl, toss the sweet potato cubes and Brussels sprouts with half of the olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
Bake the vegetables in the preheated oven for 15 minutes.
While the vegetables are baking, prepare the salmon. Place the salmon fillet on a separate baking dish. Drizzle with the remaining olive oil, juice of half a lemon, mixed herbs, and a pinch of salt and pepper. Rub the seasoning all over the salmon.
After 15 minutes, remove the baking sheet with the vegetables from the oven. Turn the vegetables for even roasting.
Place the salmon dish into the oven alongside the vegetables. Bake for an additional 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Once cooked, remove everything from the oven. Squeeze the juice of the remaining lemon half over the roasted vegetables.
Serve the baked salmon alongside the roasted sweet potato and Brussels sprouts. Enjoy!
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By Konnor Roth
This Main Course Seafood Healthy Dinner recipe is ready in 45 minutes and features salmon fillet, sweet potato, Brussels sprouts and other delicious ingredients. Contains 480 calories total.
Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
Peel and dice the sweet potato into 2 cm cubes. Halve the Brussels sprouts.
In a bowl, toss the sweet potato cubes and Brussels sprouts with half of the olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
Bake the vegetables in the preheated oven for 15 minutes.
While the vegetables are baking, prepare the salmon. Place the salmon fillet on a separate baking dish. Drizzle with the remaining olive oil, juice of half a lemon, mixed herbs, and a pinch of salt and pepper. Rub the seasoning all over the salmon.
After 15 minutes, remove the baking sheet with the vegetables from the oven. Turn the vegetables for even roasting.
Place the salmon dish into the oven alongside the vegetables. Bake for an additional 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Once cooked, remove everything from the oven. Squeeze the juice of the remaining lemon half over the roasted vegetables.
Serve the baked salmon alongside the roasted sweet potato and Brussels sprouts. Enjoy!
Calories per Serving: 480
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