MY SWEET POTATO STUFFED with SEARED SALMON and OVEN ROASTED VEGGIES

​In you know me, you know that I cook salmon at home weekly. Why? Simply because other than it is delicious, it is also nutritious and versatile enough to cook it in whichever way you feel like that day. Brilliant!
 
Category:  Entrée 
Approx. Prep and Cook Time:   1 hour
Approximate Cost:    $12.00 or $6.00 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
2 med size Salmon steaks cut in 1 inch pieces ($4.50)
2 Sweet potatoes ($1.15)
2 c. Cauliflower large florets (1.75)
2 c. Broccoli large florets ($1.75)
1 med-size Onion chopped (.35)
Few Scallions for garnish (.30)
¼ c. Angie’s basting olive oil ($1.80)
2 tsp. Angie’s dry seasoning (.40)
 
Directions
Pat dry, cut and season the salmon with my basting oil and the seasoning. Refrigerate.
Scrub and pat dry the sweet potatoes. Bake in oven for 45 minutes to 1 hour.
Rinse and cut the broccoli and cauliflower florets, place in a separate try add some of my basting oil and roast in oven until golden brown.
Saute the onions until golden, then add the salmon pieces and cook just until they are med-well.
Remove the sweet potatoes from oven, cut in middle scoop some out and fill with the salmon pieces mix. Add the veggies, garnish and serve immediately. DONE!