By Keyle Vandeberg
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place the salmon fillets on the prepared baking sheet. Drizzle 1 tablespoon of olive oil over the fillets and season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder. Squeeze half of the lemon over the fillets.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon is baking, peel and cube the sweet potatoes. Boil the sweet potatoes in a large pot of salted water for 15-20 minutes or until tender.
Drain the sweet potatoes and return them to the pot. Add 30 g of butter and 100 ml of milk, mashing the potatoes until smooth. Season with 1/2 teaspoon of salt and mix well. Keep warm.
Trim the ends of the green beans. In a large skillet, heat the remaining 1 tablespoon of olive oil and 20 g of butter over medium heat.
Add the green beans to the skillet and sauté for 5-7 minutes, or until tender-crisp. Season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Serve the baked salmon with mashed sweet potatoes and sautéed green beans. Garnish with fresh parsley and lemon wedges from the remaining half of the lemon.
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By Keyle Vandeberg
This Main Course Seafood Healthy recipe is ready in 45 minutes and features Salmon fillets, Sweet potatoes, Green beans and other delicious ingredients. Contains 510 calories total.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place the salmon fillets on the prepared baking sheet. Drizzle 1 tablespoon of olive oil over the fillets and season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder. Squeeze half of the lemon over the fillets.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon is baking, peel and cube the sweet potatoes. Boil the sweet potatoes in a large pot of salted water for 15-20 minutes or until tender.
Drain the sweet potatoes and return them to the pot. Add 30 g of butter and 100 ml of milk, mashing the potatoes until smooth. Season with 1/2 teaspoon of salt and mix well. Keep warm.
Trim the ends of the green beans. In a large skillet, heat the remaining 1 tablespoon of olive oil and 20 g of butter over medium heat.
Add the green beans to the skillet and sauté for 5-7 minutes, or until tender-crisp. Season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Serve the baked salmon with mashed sweet potatoes and sautéed green beans. Garnish with fresh parsley and lemon wedges from the remaining half of the lemon.
Calories per Serving: 510
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