By Sydney Battle
Preheat your oven to 425°F (220°C).
Peel and cut the sweet potatoes into wedges. Place them on a baking sheet and toss with 1 tablespoon olive oil, salt, and pepper. Spread them out into a single layer.
Place the sweet potatoes in the preheated oven and roast for 25-30 minutes, or until they are crispy and golden brown. Turn them halfway through the cooking time.
In the meantime, mix breadcrumbs, chopped parsley, and lemon zest in a small bowl. Season with salt and pepper to taste.
Pat the salmon fillets dry with paper towels and place them skin-side down on a baking sheet lined with parchment paper.
Brush the top of each fillet lightly with a small amount of olive oil, then press the breadcrumb mixture evenly onto the top of each fillet to form a crust.
Place the salmon fillets in the oven during the last 12-15 minutes of the sweet potatoes’ roasting time, until the salmon is cooked through and crust is golden.
Heat 1 tablespoon butter or olive oil in a sauté pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the green beans to the pan, season with salt and pepper, and sauté for about 5-7 minutes or until tender-crisp.
Serve the herb-crusted salmon fillets alongside roasted sweet potatoes and sautéed green beans on each plate. Enjoy!
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By Sydney Battle
This Dinner Healthy Seafood recipe is ready in 45 minutes and features Salmon fillets, Sweet potatoes, Green beans and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 425°F (220°C).
Peel and cut the sweet potatoes into wedges. Place them on a baking sheet and toss with 1 tablespoon olive oil, salt, and pepper. Spread them out into a single layer.
Place the sweet potatoes in the preheated oven and roast for 25-30 minutes, or until they are crispy and golden brown. Turn them halfway through the cooking time.
In the meantime, mix breadcrumbs, chopped parsley, and lemon zest in a small bowl. Season with salt and pepper to taste.
Pat the salmon fillets dry with paper towels and place them skin-side down on a baking sheet lined with parchment paper.
Brush the top of each fillet lightly with a small amount of olive oil, then press the breadcrumb mixture evenly onto the top of each fillet to form a crust.
Place the salmon fillets in the oven during the last 12-15 minutes of the sweet potatoes’ roasting time, until the salmon is cooked through and crust is golden.
Heat 1 tablespoon butter or olive oil in a sauté pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the green beans to the pan, season with salt and pepper, and sauté for about 5-7 minutes or until tender-crisp.
Serve the herb-crusted salmon fillets alongside roasted sweet potatoes and sautéed green beans on each plate. Enjoy!
Calories per Serving: 520
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