Grilled Lemon Herb Salmon with Roasted Sweet Potatoes & Veggies

• 4 salmon fillets (about 150g each)
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 medium zucchini, sliced
• 1 red capsicum, chopped
• 1 cup cherry tomatoes, halved
• Fresh parsley, chopped (optional)

Instructions:

1. Roast the Sweet Potatoes:
   • Preheat your oven to 200°C.
   • Chuck the sweet potato cubes on a baking tray and toss with a bit of olive oil, salt, and pepper.
   • Roast for about 25-30 minutes, or until tender and lightly browned, giving them a toss halfway through.
2. Marinate the Salmon:
   • In a small bowl, mix the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.
   • Brush the salmon fillets with the marinade and let them sit for about 10 minutes.
3. Grill the Salmon:
   • Preheat your barbie or grill pan over medium-high heat.
   • Place the salmon fillets on the grill, skin side down.
   • Grill for about 4-5 minutes on each side, or until the salmon is cooked through and has nice grill marks.
4. Cook the Veggies:
   • While the salmon is grilling, heat a non-stick frypan over medium heat.
   • Add the zucchini, capsicum, and cherry tomatoes to the pan.
   • Cook for about 5-7 minutes, stirring occasionally, until the veggies are tender but still crisp.
5. Assemble the Dish:
   • Divide the roasted sweet potatoes among four plates.
   • Top each plate with a salmon fillet.
   • Add a portion of the grilled veggies on the side.
   • Garnish with fresh parsley if you’re feeling fancy.

Nutrition Information (Estimated per serving):

• Calories: 590
• Protein: 38g
• Carbohydrates: 48g
• Fat: 25g
• Fiber: 7g

Enjoy!