Lemon Garlic Salmon, Broccoli & Sweet Potatoes

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Lemon Garlic Salmon, Broccoli & Sweet Potatoes

Course: Dinner
Keyword: dairy-free, gluten-free, grain-free, seafood
Calorie: 400-500, Under 450
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 2
Calories: 448kcal


  • 2 Sweet Potato (small, cut into cubes)
  • 2 cups Broccoli (cut into florets)
  • 1 tbsp Extra Virgin Olive Oil (divided)
  • 1/4 tsp Sea Salt
  • 1 tbsp Lemon Juice
  • 1 Garlic (clove, minced)
  • 1 tbsp Parsley (finely chopped)
  • 12 ozs 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 Flavor

    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.


Serving: 2g | Calories: 448kcal | Carbohydrates: 33g | Protein: 39g | Fat: 18g | Cholesterol: 94mg | Sodium: 473mg | Fiber: 6g | Sugar: 7g | Vitamin A: 19239IU | Vitamin C: 90mg | Calcium: 108mg | Iron: 3mg

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