By Amanda Spencer
Preheat your oven to 200°C (400°F).
Peel and cut the sweet potatoes into 1-inch cubes. Place them on a baking sheet.
Drizzle 1 tablespoon of olive oil over the sweet potatoes, season with salt and pepper, and sprinkle with 1 teaspoon of rosemary or thyme. Toss well to coat evenly. Roast in the preheated oven for 25-30 minutes, turning halfway through, until golden and tender.
While the sweet potatoes are roasting, prepare the salmon fillets by placing them on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over the salmon, sprinkle with salt, pepper, and 1 teaspoon of rosemary or thyme. Slice half of the lemon and place the slices on top of the salmon.
Add the salmon to the oven during the last 12-15 minutes of the sweet potatoes' roasting time. Bake until the salmon is cooked through and flakes easily with a fork.
Meanwhile, bring a pot of water to boil and blanch the green beans for 3 minutes. Drain and set aside.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add the blanched green beans to the pan and sauté for 3-4 minutes. Season with salt and pepper, then squeeze half a lemon over the beans for additional flavor.
For garnishing, toast the almonds in a dry skillet over medium heat, stirring frequently, until golden brown (~3-4 minutes).
Serve the baked salmon with roasted sweet potatoes and sautéed green beans. Garnish the dish with toasted almonds. Serve immediately.
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By Amanda Spencer
This Main Course Healthy Seafood Mediterranean recipe is ready in 45 minutes and features Salmon fillets, Sweet potatoes, Green beans and other delicious ingredients. Contains 570 calories total.
Preheat your oven to 200°C (400°F).
Peel and cut the sweet potatoes into 1-inch cubes. Place them on a baking sheet.
Drizzle 1 tablespoon of olive oil over the sweet potatoes, season with salt and pepper, and sprinkle with 1 teaspoon of rosemary or thyme. Toss well to coat evenly. Roast in the preheated oven for 25-30 minutes, turning halfway through, until golden and tender.
While the sweet potatoes are roasting, prepare the salmon fillets by placing them on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over the salmon, sprinkle with salt, pepper, and 1 teaspoon of rosemary or thyme. Slice half of the lemon and place the slices on top of the salmon.
Add the salmon to the oven during the last 12-15 minutes of the sweet potatoes' roasting time. Bake until the salmon is cooked through and flakes easily with a fork.
Meanwhile, bring a pot of water to boil and blanch the green beans for 3 minutes. Drain and set aside.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add the blanched green beans to the pan and sauté for 3-4 minutes. Season with salt and pepper, then squeeze half a lemon over the beans for additional flavor.
For garnishing, toast the almonds in a dry skillet over medium heat, stirring frequently, until golden brown (~3-4 minutes).
Serve the baked salmon with roasted sweet potatoes and sautéed green beans. Garnish the dish with toasted almonds. Serve immediately.
Calories per Serving: 570
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