Makes 2 Servings
Macros: 478 cal, Fat 21g, Carbs 33g, Fibre 6g, Protein 39g
2 Sweet Potato (small, cut into cubes)
2 cups Broccoli (cut into florets)
1 1/2 Tbsps Extra Virgin Olive Oil (divided)
1/4 tsp Sea Salt
1 Tbsp Lemon Juice
1 Garlic (clove, minced)
1 Tbsp Parsley (finely chopped)
340g Salmon Fillet
Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
Add the sweet potato and broccoli to the pan and drizzle with 2/3 of the oil and season with half of the salt. Stir to evenly coat the vegetables and bake for 10 minutes.
Meanwhile, in a small bowl combine the remaining oil, lemon juice, garlic, and parsley.
Remove the pan from the oven. Stir the vegetables and make room for the salmon in the centre of the pan.
Place the salmon on the pan and season with the remaining salt. Spoon the lemon garlic sauce over top of the fillets. Continue to bake for 15 minutes or until the salmon is cooked through and the vegetables are tender. Divide between plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Use other fresh herbs like chives or basil.
Additional Toppings: Fresh herbs or lemon wedges.
No Broccoli: Use cauliflower, Brussels sprouts, cabbage, zucchini, or bell pepper instead.