By MMC
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the sweet potato wedges on the baking sheet. Drizzle with 1/2 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for about 25 minutes, turning halfway through, until golden brown and tender.
While the sweet potatoes are roasting, place the green beans in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until tender-crisp. Season with salt and pepper to taste.
Meanwhile, heat the remaining 1/2 tablespoon of olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper. Place the salmon, skin-side down if it has skin, in the hot pan.
Cook the salmon for about 3-4 minutes on each side, or until golden brown and cooked through to your desired level of doneness.
Once cooked, remove the salmon from the pan and let it rest for a minute. Squeeze the lemon wedge over the salmon for added flavor.
Serve the salmon alongside the roasted sweet potato wedges and steamed green beans. Garnish with fresh dill or parsley.
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By MMC
This Main Course Seafood Healthy recipe is ready in 35 minutes and features salmon fillet, sweet potato, green beans and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the sweet potato wedges on the baking sheet. Drizzle with 1/2 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for about 25 minutes, turning halfway through, until golden brown and tender.
While the sweet potatoes are roasting, place the green beans in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until tender-crisp. Season with salt and pepper to taste.
Meanwhile, heat the remaining 1/2 tablespoon of olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper. Place the salmon, skin-side down if it has skin, in the hot pan.
Cook the salmon for about 3-4 minutes on each side, or until golden brown and cooked through to your desired level of doneness.
Once cooked, remove the salmon from the pan and let it rest for a minute. Squeeze the lemon wedge over the salmon for added flavor.
Serve the salmon alongside the roasted sweet potato wedges and steamed green beans. Garnish with fresh dill or parsley.
Calories per Serving: 450
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