By Andy Lam
Preheat your oven to 400°F (200°C).
Peel the sweet potato and cut it into 1-inch cubes. Place them in a bowl, drizzle with 1/2 tbsp of olive oil, and season with salt and pepper. Toss to coat evenly.
Spread the sweet potato cubes out on a baking sheet lined with parchment paper. Place them in the preheated oven and roast for about 25-30 minutes or until tender and slightly crispy, turning them halfway through.
While the sweet potatoes are roasting, prepare the salmon. Place the salmon fillet on a baking dish. Mince the garlic and spread it over the salmon. Squeeze the juice of half a lemon over the salmon. Drizzle with remaining olive oil, sprinkle with mixed herbs, and add salt and pepper to taste.
Place the salmon in the oven alongside the sweet potatoes for the last 15 minutes of cooking time, or until the salmon is cooked through and flakes easily with a fork.
Meanwhile, steam the broccoli. Fill a pot with an inch of water and bring it to a boil. Place the broccoli in a steamer basket over the boiling water, cover, and steam for about 4-5 minutes until tender but still bright green.
Arrange the cooked salmon, roasted sweet potatoes, and steamed broccoli on a plate. Squeeze the remaining lemon juice over the broccoli. Garnish with additional lemon slices and serve immediately.
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This Dinner Healthy Seafood recipe is ready in 40 minutes and features salmon fillet, sweet potato, broccoli and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C).
Peel the sweet potato and cut it into 1-inch cubes. Place them in a bowl, drizzle with 1/2 tbsp of olive oil, and season with salt and pepper. Toss to coat evenly.
Spread the sweet potato cubes out on a baking sheet lined with parchment paper. Place them in the preheated oven and roast for about 25-30 minutes or until tender and slightly crispy, turning them halfway through.
While the sweet potatoes are roasting, prepare the salmon. Place the salmon fillet on a baking dish. Mince the garlic and spread it over the salmon. Squeeze the juice of half a lemon over the salmon. Drizzle with remaining olive oil, sprinkle with mixed herbs, and add salt and pepper to taste.
Place the salmon in the oven alongside the sweet potatoes for the last 15 minutes of cooking time, or until the salmon is cooked through and flakes easily with a fork.
Meanwhile, steam the broccoli. Fill a pot with an inch of water and bring it to a boil. Place the broccoli in a steamer basket over the boiling water, cover, and steam for about 4-5 minutes until tender but still bright green.
Arrange the cooked salmon, roasted sweet potatoes, and steamed broccoli on a plate. Squeeze the remaining lemon juice over the broccoli. Garnish with additional lemon slices and serve immediately.
Calories per Serving: 450
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