By Rui Reis
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato into approximately 1-inch pieces, then toss them with 1 tablespoon of olive oil, salt, and pepper.
Spread the sweet potato pieces on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and slightly crispy on the edges.
Meanwhile, place the salmon fillets on another baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, squeeze the juice of half a lemon over them, and season with salt, pepper, and minced garlic.
Place the salmon in the oven and bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
While the salmon and sweet potatoes are cooking, steam the broccoli. Bring a pot of water to a boil, place the broccoli in a steamer basket, and cover. Steam for 5-7 minutes or until tender yet crisp.
In case you desire, melt a small knob of butter in a small saucepan, then drizzle over the steamed broccoli just before serving. Optionally, season with additional salt and pepper.
Once everything is cooked, plate the salmon, roasted sweet potatoes, and steamed broccoli. Garnish the salmon with fresh parsley and a few lemon wedges. Serve immediately.
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By Rui Reis
This Main Course Healthy Fish Gluten-Free recipe is ready in 40 minutes and features Salmon fillet, Sweet potato, Broccoli and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato into approximately 1-inch pieces, then toss them with 1 tablespoon of olive oil, salt, and pepper.
Spread the sweet potato pieces on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and slightly crispy on the edges.
Meanwhile, place the salmon fillets on another baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, squeeze the juice of half a lemon over them, and season with salt, pepper, and minced garlic.
Place the salmon in the oven and bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
While the salmon and sweet potatoes are cooking, steam the broccoli. Bring a pot of water to a boil, place the broccoli in a steamer basket, and cover. Steam for 5-7 minutes or until tender yet crisp.
In case you desire, melt a small knob of butter in a small saucepan, then drizzle over the steamed broccoli just before serving. Optionally, season with additional salt and pepper.
Once everything is cooked, plate the salmon, roasted sweet potatoes, and steamed broccoli. Garnish the salmon with fresh parsley and a few lemon wedges. Serve immediately.
Calories per Serving: 600
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