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Autumn Herb-Crusted Salmon with Roasted Brussels Sprouts and Sweet Potato
Autumn Herb-Crusted Salmon with Roasted Brussels Sprouts and Sweet Potato

Autumn Herb-Crusted Salmon with Roasted Brussels Sprouts and Sweet Potato
A nutritious dinner featuring seasonal salmon, Brussels sprouts, and sweet potatoes.
Autumn Herb-Crusted Salmon with Roasted Brussels Sprouts and Sweet Potato
Ingredients:
1
Servings
  • 2
    item
     salmon fillet
  • 200
    g
     brussels sprouts
  • 300
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Autumn Herb-Crusted Salmon with Roasted Brussels Sprouts and Sweet Potato
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the Brussels sprouts in half and the sweet potato into cubes.
  3. Place the Brussels sprouts and sweet potato on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat.
  4. Roast in the oven for 25-30 minutes until tender and golden brown.
  5. Meanwhile, mix the remaining olive oil with minced garlic, thyme, rosemary, salt, and pepper.
  6. Place the salmon fillets on a separate baking sheet. Brush with the herb mixture.
  7. Squeeze lemon juice over the salmon.
  8. Bake the salmon in the oven for 12-15 minutes until cooked through.
  9. Serve the salmon with roasted Brussels sprouts and sweet potato.
Nutrition Per Serving 800 g Per 100g
Energy 678 kcal 85 kcal
Protein 50 g 6.3 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 60 g 7.5 g
Fat 35 g 4.4 g
  • 2
    item
     salmon fillet
  • 200
    g
     brussels sprouts
  • 300
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Cut the Brussels sprouts in half and the sweet potato into cubes.

Place the Brussels sprouts and sweet potato on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat.

Roast in the oven for 25-30 minutes until tender and golden brown.

Meanwhile, mix the remaining olive oil with minced garlic, thyme, rosemary, salt, and pepper.

Place the salmon fillets on a separate baking sheet. Brush with the herb mixture.

Squeeze lemon juice over the salmon.

Bake the salmon in the oven for 12-15 minutes until cooked through.

Serve the salmon with roasted Brussels sprouts and sweet potato.

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