Salmon & Sweet Potato Plate
A delicious and nutritious meal featuring roasted sweet potatoes, sautéed veggies, and perfectly cooked salmon, perfect for family dinners or special occasions.
Ingredients
For the main dish
- 1 fillet salmon fillet
- 1 medium sweet potato (cubed)
- 1 cup asparagus (trimmed)
- 1/2 piece red bell pepper (sliced)
- 1 tbsp olive oil divided
- 1 tbsp walnuts (chopped)
- to taste Salt
- to taste Pepper
- to taste Garlic powder
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the sweet potato cubes with 1/2 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes, until they are tender.
- While the sweet potatoes are roasting, rub the salmon fillet with the remaining 1/2 tablespoon of olive oil, sprinkle with salt, pepper, and garlic powder.
Cooking
- Bake the salmon in the oven for 12-15 minutes or pan-sear it for about 4 minutes on each side until it is cooked through.
- In a pan, sauté the asparagus and sliced red bell pepper for 3-5 minutes until they are bright and slightly tender.
Serving
- Serve the salmon alongside the roasted sweet potatoes and sautéed veggies. Top it off with chopped walnuts for a nice crunch.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the oven or microwave. Use even cubes of sweet potato for even cooking. Add herbs like thyme or rosemary for extra flavor. Substitute salmon with trout or chicken and change veggies as desired.