Herbal Salmon & Sweet Potato Bake

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, toss the sweet potato slices with 1 tablespoon of olive oil, turmeric, ginger, rosemary, thyme, minced garlic, salt, and pepper until evenly coated.

3.Lightly grease a large baking dish or ovenproof pan with the remaining 1 tablespoon of olive oil.

4.Arrange the seasoned sweet potato slices in a single layer on the bottom of the baking dish.

5.Pour the vegetable broth or water evenly over the sweet potatoes to keep them moist during baking.

6.Place the salmon fillets on top of the sweet potato layer, spacing them evenly.

7.Season the salmon with a pinch of salt and pepper, then lay lemon slices over each fillet.

8.Cover the baking dish tightly with aluminum foil and bake for 25 minutes.

9.Remove the foil and bake uncovered for an additional 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the sweet potatoes are tender.

10.Remove from the oven and let rest for 5 minutes.

11.Garnish with freshly chopped parsley before serving.