By Vigneshwaran S
Preheat your oven to 200°C (392°F).
Peel and cube the sweet potato into 1-inch pieces. Toss with 1 tsp of olive oil, salt, and pepper to taste.
Spread the sweet potato evenly on a baking sheet and bake in the preheated oven for 30-35 minutes or until tender and lightly browned. Toss halfway through cooking.
While the sweet potato is baking, finely chop 2 cloves of garlic. Set aside.
Rub the salmon fillet with salt, pepper, and half of the chopped garlic.
Place the salmon on another baking sheet or in a baking dish and bake in the oven for the last 12-15 minutes of the sweet potato's cooking time, or until the salmon is cooked through and flakes easily with a fork.
As the salmon and sweet potatoes bake, heat the remaining 1 tsp of olive oil in a skillet over medium heat. Add the remaining chopped garlic and sauté for 1-2 minutes until fragrant.
Add the broccoli florets to the skillet, sprinkle with salt and pepper, and sauté for about 5-7 minutes until the broccoli is tender-crisp.
Once everything is cooked, plate the salmon, roasted sweet potatoes, and sautéed broccoli. Serve with a lemon wedge to squeeze over the salmon before eating.
How did this recipe turn out? Let others know!
to rate this recipe
By Vigneshwaran S
This Main Course Seafood Healthy Dinner recipe is ready in 45 minutes and features salmon fillet, sweet potato, broccoli florets and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 200°C (392°F).
Peel and cube the sweet potato into 1-inch pieces. Toss with 1 tsp of olive oil, salt, and pepper to taste.
Spread the sweet potato evenly on a baking sheet and bake in the preheated oven for 30-35 minutes or until tender and lightly browned. Toss halfway through cooking.
While the sweet potato is baking, finely chop 2 cloves of garlic. Set aside.
Rub the salmon fillet with salt, pepper, and half of the chopped garlic.
Place the salmon on another baking sheet or in a baking dish and bake in the oven for the last 12-15 minutes of the sweet potato's cooking time, or until the salmon is cooked through and flakes easily with a fork.
As the salmon and sweet potatoes bake, heat the remaining 1 tsp of olive oil in a skillet over medium heat. Add the remaining chopped garlic and sauté for 1-2 minutes until fragrant.
Add the broccoli florets to the skillet, sprinkle with salt and pepper, and sauté for about 5-7 minutes until the broccoli is tender-crisp.
Once everything is cooked, plate the salmon, roasted sweet potatoes, and sautéed broccoli. Serve with a lemon wedge to squeeze over the salmon before eating.
Calories per Serving: 450
Your Rating:
