Name: Roasted salmon and sweet potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz salmon fillet, about 1 inch thick, patted dry; 1 medium sweet potato, peeled and cut into 1/2-inch cubes; 5 oz brussels sprouts, trimmed and halved; 1 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice

Nutrition

Per serving

520 calories

Protein: 37g; 28% of calories
Carbs: 41g; 31% of calories
Fat: 24g; 41% of calories

Ingredients

7 items

5 oz salmon fillet, about 1 inch thick, patted dry
1 medium sweet potato, peeled and cut into 1/2-inch cubes
5 oz brussels sprouts, trimmed and halved
1 tsp olive oil
1 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 potatoes and brussels sprouts with three quarters of the oil, half the salt, and half the pepper. Arrange the sprouts cut-side down for better browning. Roast for 20 minutes.
In a small bowl, whisk the remaining oil, the rest of the salt and pepper, and half the lemon juice. Brush the mixture over the salmon fillet while the vegetables roast.
Move the vegetables to one side of the pan and place the salmon on the other side. Roast for 8 to 12 minutes until the salmon is opaque and flakes at the thickest part. Done when opaque and flakes easily, 145°F.
Transfer the salmon and roasted vegetables to a plate. Squeeze the remaining lemon juice over the fish and sprouts before serving.

Nutrition

Ingredients

Instructions

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