Salmon with Sweet Potato and Carrots

imageMy Mixture My Dinner

I always start off with the sweet potato and carrots because they take a little longer then the salmon.

Prepping for Sweet potatoes and Carrots:

  1. A bag of 16 oz of baby cut carrots, a bag of small size sweet potatoes ( You will have to wash 5 or 6 potatoes depending on the size and chop them in to bite size pieces. There should be about the same amount of sweet potatoes as carrots)
  2. Extra virgin olive oil ( just enough to drizzle A LITTLE (about 3 tbs) over the sweet potatoes and carrots.)
  3. Seasoning: 1 tsp rosemary leaves, 1 tsp ground black pepper, and 1 1/2 tbs parsley flakes.
  4. Preheat oven at 400 F

Put the bag of baby cut carrots and chopper sweet potatoes in a 9 x 11 baking pan ( does not necessarily need not to be a 9 x 11. Just as long as you have enough room for your servings). Drizzle the olive oil, and sprinkle the rosemary, parsley, and ground black pepper evenly all throw the pan and mix well with a spoon.

Cover the pan with foil and stick it in to the oven for 35 minutes ( You want the potatoes and Carrots to be soft. A great way to test is to stick a fork into a potato and carrot and see how easy the fork punctures them)

After they are nice and soft remove the foil and set the oven to broil. Place the pan back in to the oven for 5 to 8 minutes ( make sure you keep an eye on them. )

While the sweet potatoes and carrots are in the oven you should be prepping for  the salmon.

Prepping for Salmon:

  1. 1 LB of fresh salmon ( serves 2 people )
  2. Herbs and spice seasoning (I get mine right from Price Chopper and it comes free with the fish)
  3. 1/2 Lemon
  4. Preheat oven at 400 F 

Place the salmon on a greased broiling pan.

Squeeze the lemon all over the salmon.

Sprinkle about 1 tsp of herb and spice seasoning all over the salmon ( This seasoning has no sodium and all natural).

Place the salmon in to the oven for 13 minutes.

Take the salmon out and make sure it is flaky.

Now you can enjoy!


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