YOUR SOLIN GENERATED RECIPE
Herb-Roasted Salmon with Sweet Potatoes
Sheet-pan salmon and cubed sweet potatoes roasted with fragrant fresh herbs until the fish is flaky and the potatoes are golden-brown and tender.
INGREDIENTS
7 oz Salmon fillet
0.5 cup Sweet potato
1 cup Broccoli florets
1 tsp Extra virgin olive oil
1 tsp Fresh rosemary
1 tsp Fresh thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 medium Lemon
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Peel and cube the sweet potato into small half-inch pieces to ensure they cook through at the same rate as the fish.
Place the sweet potatoes on the baking sheet, drizzle with half of the olive oil, sea salt, and black pepper, then roast for 15 minutes.
Remove the pan from the oven and slide the potatoes to one side. Place the salmon fillet and broccoli florets on the empty side of the sheet.
Drizzle the remaining olive oil over the salmon and broccoli, then sprinkle the chopped fresh rosemary and thyme over everything.
Return the pan to the oven and roast for an additional 10 to 12 minutes, or until the salmon is opaque and flakes easily with a fork.
Squeeze the fresh lemon juice over the salmon and vegetables just before serving to brighten the earthy herb flavors.