Name: Baked salmon with sweet potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz skin-on salmon fillet, patted dry; 1 medium sweet potato, cut into 1-inch wedges; 4 oz broccoli florets; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/4 lemon, cut into wedges

Nutrition

Per serving

534 calories

Protein: 40g; 29% of calories
Carbs: 37g; 26% of calories
Fat: 27g; 45% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato wedges with two-thirds of the olive oil, half the salt, and the black pepper. Spread them in a single layer and roast for 20 minutes.
In a small bowl, mix the garlic powder with the remaining salt. Sprinkle this mixture over the flesh side of the salmon fillet. In another bowl, toss the broccoli florets with the remaining olive oil.
Move the potatoes to one side of the pan and flip them over. Place the salmon, skin-side down, and the broccoli on the other side. Roast for 10 to 12 minutes until the broccoli is tender and the salmon is opaque in the center. Done when opaque in the center and flakes easily, 145°F.
Plate the salmon and roasted vegetables. Squeeze the lemon wedge over the salmon and broccoli, serving the remaining wedges on the side.

Nutrition

Ingredients

Instructions

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