By Penny McDowell
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato into roughly 1-inch pieces. Toss them in 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and place in the oven for 25-30 minutes, or until tender and starting to crisp.
While the sweet potatoes are roasting, prepare the salmon. Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
Mince the garlic and chop the fresh parsley. Slice half of the lemon into thin rounds; save the other half for juice.
Arrange the salmon fillets on a lined baking sheet. Drizzle with 1/2 tablespoon of olive oil and sprinkle the minced garlic and parsley over the top. Place the lemon slices on top of the salmon.
Bake the salmon in the oven for 12-15 minutes until cooked through and flaky. Be sure to check it halfway through to avoid overcooking.
While the salmon is baking, heat 1/2 tablespoon of olive oil in a pan over medium heat. Add the green beans and sauté for 5-7 minutes until they are tender but still bright green. Season with salt and pepper to taste.
Once everything is cooked, arrange the salmon, sweet potato, and green beans on a plate. Squeeze the remaining lemon juice over the salmon. Garnish with additional parsley if desired.
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By Penny McDowell
This Main Course Healthy Seafood recipe is ready in 45 minutes and features Salmon fillet, Sweet potato, Green beans and other delicious ingredients. Contains 590 calories total.
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato into roughly 1-inch pieces. Toss them in 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and place in the oven for 25-30 minutes, or until tender and starting to crisp.
While the sweet potatoes are roasting, prepare the salmon. Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
Mince the garlic and chop the fresh parsley. Slice half of the lemon into thin rounds; save the other half for juice.
Arrange the salmon fillets on a lined baking sheet. Drizzle with 1/2 tablespoon of olive oil and sprinkle the minced garlic and parsley over the top. Place the lemon slices on top of the salmon.
Bake the salmon in the oven for 12-15 minutes until cooked through and flaky. Be sure to check it halfway through to avoid overcooking.
While the salmon is baking, heat 1/2 tablespoon of olive oil in a pan over medium heat. Add the green beans and sauté for 5-7 minutes until they are tender but still bright green. Season with salt and pepper to taste.
Once everything is cooked, arrange the salmon, sweet potato, and green beans on a plate. Squeeze the remaining lemon juice over the salmon. Garnish with additional parsley if desired.
Calories per Serving: 590
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