Name: Baked salmon with roasted sweet potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, 1-inch-thick, patted dry; 3.5 oz Japanese sweet potato, cut into 1/2-inch cubes; 5 oz broccoli florets, cut into bite-size pieces; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice

Nutrition

Per serving

492 calories

Protein: 40g; 31% of calories
Carbs: 26g; 20% of calories
Fat: 27g; 48% of calories

Ingredients

7 items

6 oz Atlantic salmon fillet, 1-inch-thick, patted dry
3½ oz Japanese sweet potato, cut into 1/2-inch cubes
5 oz broccoli florets, cut into bite-size pieces
1 tsp extra virgin olive oil
½ tsp salt
½ tsp black pepper
1½ tsp lemon juice

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato cubes with half the oil and a third of the salt. Spread them into a single layer and roast for 20 minutes until they begin to soften.
In a small bowl, whisk the remaining oil with the lemon juice, a third of the salt, and the black pepper. While the potatoes roast, toss the broccoli with the remaining salt on a cutting board. Rub the lemon-oil mixture over the salmon fillet.
Move the potatoes to one side of the pan. Place the salmon and broccoli in the empty space. Roast for 12 to 15 minutes until the vegetables are tender and the salmon is cooked through. Done when flakes easily with a fork and is opaque in the center, 145°F.
Transfer the salmon to a plate and serve alongside the roasted potatoes and broccoli. Spoon any remaining juices from the pan over the salmon.

Nutrition

Ingredients

Instructions

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