By Amanda Spencer
Preheat your oven to 400°F (200°C).
Peel the sweet potato and cut it into chunks. Place in a pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
While the sweet potatoes are boiling, place the salmon fillet on a baking sheet lined with parchment paper. Squeeze the juice of half a lemon over the salmon and season with salt, pepper, and 1 tablespoon of fresh herbs.
Bake the salmon in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Trim the ends of the green beans. Mince the garlic clove.
Heat 1 teaspoon of butter or olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant. Add the green beans and sauté for another 5-7 minutes, or until they are tender but still crisp. Season with salt and pepper to taste.
Once the sweet potatoes are cooked, drain them and return them to the pot. Add 1 teaspoon of butter and mash until smooth. Season with salt and pepper to taste.
Prepare the side salad by combining lettuce, sliced cucumber, and drizzle with 1 teaspoon of vinaigrette.
Plate the baked salmon with a serving of sweet potato mash and sautéed green beans. Garnish with the remaining fresh herbs and a lemon wedge if desired. Serve with the side salad.
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By Amanda Spencer
This Main Course Seafood Healthy Dinner recipe is ready in 45 minutes and features Salmon fillet, Sweet potato, Butter and other delicious ingredients. Contains 620 calories total.
Preheat your oven to 400°F (200°C).
Peel the sweet potato and cut it into chunks. Place in a pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
While the sweet potatoes are boiling, place the salmon fillet on a baking sheet lined with parchment paper. Squeeze the juice of half a lemon over the salmon and season with salt, pepper, and 1 tablespoon of fresh herbs.
Bake the salmon in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Trim the ends of the green beans. Mince the garlic clove.
Heat 1 teaspoon of butter or olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant. Add the green beans and sauté for another 5-7 minutes, or until they are tender but still crisp. Season with salt and pepper to taste.
Once the sweet potatoes are cooked, drain them and return them to the pot. Add 1 teaspoon of butter and mash until smooth. Season with salt and pepper to taste.
Prepare the side salad by combining lettuce, sliced cucumber, and drizzle with 1 teaspoon of vinaigrette.
Plate the baked salmon with a serving of sweet potato mash and sautéed green beans. Garnish with the remaining fresh herbs and a lemon wedge if desired. Serve with the side salad.
Calories per Serving: 620
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