Roasted Salmon with Sweet Potato & Broccoli
|1 large||sweet potato, cleaned|
|2||salmon fillets or steaks|
|1 tablespoon||butter, softened|
|1/2 teaspoon||garlic powder|
|Dash of cayenne pepper, to taste|
|Juice of 1 lemon|
|1 medium||head of broccoli|
|2 tablespoons||parmesan, grated, optional|
|2 tablespoons||butter, divided|
|1 tablespoon||brown sugar, divided|
|1/4 teaspoon||cinnamon, divided|
Preheat oven to 400 F. Rub oil over potato skin. Place on a nonstick baking sheet, and cook in preheated oven 40 to 60 minutes until soft.
In a small bowl, add softened butter, garlic, dill, and cayenne. Mix together until combined. About 1/2 way through the potato baking, check salmon for any pin bones and remove. Note: When cooking salmon, judge the cooking time by the thickest part of the fillet or steak. You will bake the salmon12 to 14 minutes for each inch of thickness, baking at 400 F (8-10 minutes for broiling). The internal temperature of salmon, at its thickest point should be 140 F.
Using a sauce pan, and steam basket with cover, heat 2 cups of water to boiling.
Spread 1/2 of the butter mixture on each fillet or steak. Place fish on hot baking sheet alongside potato.
Trim broccoli and cut into florets. Place in steamer basket and steam for 7 to 10 minutes, to desired softness.
When potato is soft and fish is cooked through, remove from oven. Allow fish to rest. Cut potato in half, length-wise. Top each half with butter, 1/2 tablespoon of brown sugar, and 1/8 teaspoon cinnamon, or to taste.
Remove broccoli from steamer. Toss with butter and grated parmesan cheese.