Baked Salmon with Lemon and Roasted Sweet Potatoes

1.Preheat your oven to 200°C (400°F).

2.Toss the diced sweet potato with 1 tbsp olive oil, rosemary (if using), salt, and pepper on a baking sheet. Spread into a single layer.

3.Roast the sweet potatoes for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

4.While the sweet potatoes are roasting, prepare the salmon. Pat the salmon fillets dry with paper towels. Place them on a small baking dish or oven-safe skillet.

5.Drizzle the salmon fillets with 1 tbsp olive oil, and season with salt and pepper.

6.Top each salmon fillet with a few thin slices of lemon.

7.Once the sweet potatoes have about 10-12 minutes left of roasting time, place the salmon in the oven alongside the sweet potatoes.

8.Bake the salmon for 12-15 minutes, or until cooked through and flakes easily with a fork. The lemon slices should be slightly softened and caramelized.

9.While the salmon and sweet potatoes are finishing, prepare the sautéed vegetables. Heat 1 tsp olive oil in a large skillet over medium heat.

10.Add the sliced bell peppers and cook for 5-7 minutes until they begin to soften.

11.Add the minced garlic and halved cherry tomatoes to the skillet. Cook for another 2-3 minutes until the garlic is fragrant and the tomatoes start to soften.

12.Add the fresh spinach to the skillet. Stir gently until the spinach wilts, which should only take 1-2 minutes.

13.Season the vegetable medley with salt and pepper to taste.

14.Serve the baked salmon fillets immediately, accompanied by the roasted sweet potatoes and the sautéed spinach, pepper, and cherry tomato medley.