John Myers
Ingredients for 1 servings:
- 200 g salmon fillet(s), with skin
- 1 sweet potato(s)
- garlic powder
- Salt
- pepper
- 1 tbsp oil, neutral
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes
Preheat the oven to approximately 180°C (convection oven) and/or grill. Peel and slice the sweet potato. Then, in a bowl, toss it with oil, a little garlic powder, salt, and pepper. Line a baking sheet with aluminum foil and place the sweet potato slices and salmon, skin-side up, on it. Sprinkle the salmon with a little garlic powder, salt, and pepper, but don’t add any more oil. Leave in the oven for at least 15 minutes, and everything should be cooked through. If you prefer the skin and sweet potato crispier, you can leave them in for about 10-15 minutes longer; after that, the salmon could become too dry, but of course, that depends on the oven! This mix is great for me because it’s quick to prepare and cook, so you can make it quickly after work even if you’re really hungry. On top of that, it’s healthy, too. The spiciness of the garlic powder complements the sweet potato perfectly, in my opinion, and it also goes well with fish. If desired, you can complement the dish with a nice salad.
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