1 Sweet Potato (large, peeled, cut into fries)
1 tsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
12 ozs Salmon Fillet
1 tbsp Fresh Dill
1/2 Lemon (sliced into wedges, for serving)
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place the sweet potatoes onto the baking sheet. Toss with oil and season with salt and pepper. Bake in the oven for 15 minutes.
Remove the baking sheet from the oven and place the salmon on it. Season with salt and pepper.
Bake in the oven for another 15 to 20 minutes or until everything is cooked through. Top with dill and serve with lemon wedges. Enjoy!
Refrigerate in an airtight container for up to three days.
One serving is equal to one salmon fillet and about one cup of sweet potato.
Add paprika, bell pepper, and/or zucchini.