By Miriam Klein
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Peel and cut the sweet potatoes into 1-inch cubes. Toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread them evenly on the baking sheet and roast for 20 minutes, or until tender and golden brown.
While the sweet potatoes are roasting, prepare the salmon. Zest and juice the lemon. Mince the garlic cloves. In a small bowl, mix 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, chopped fresh dill or parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Place the salmon fillets on another baking sheet lined with parchment paper. Brush the lemon-herb mixture over the fillets. Bake in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and sweet potatoes are in the oven, prepare the green beans. Trim the ends and steam or blanch them in boiling water for 4-5 minutes until tender-crisp.
In a large sauté pan, melt 2 tablespoons butter over medium heat. Add the blanched green beans and sauté for 3-4 minutes. Season with a pinch of salt and pepper to taste.
Cook the brown rice according to package instructions until tender. (Approximately 1 cup dry rice yields 2 cups cooked rice.)
Serve the baked lemon-herb salmon with the roasted sweet potatoes, sautéed green beans, and a side of cooked brown rice. Garnish with additional lemon slices or fresh herbs if desired.
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By Miriam Klein
This Dinner Nut-free Gluten-free Seafood recipe is ready in 45 minutes and features Salmon fillets, Sweet potatoes, Green beans and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Peel and cut the sweet potatoes into 1-inch cubes. Toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread them evenly on the baking sheet and roast for 20 minutes, or until tender and golden brown.
While the sweet potatoes are roasting, prepare the salmon. Zest and juice the lemon. Mince the garlic cloves. In a small bowl, mix 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, chopped fresh dill or parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Place the salmon fillets on another baking sheet lined with parchment paper. Brush the lemon-herb mixture over the fillets. Bake in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and sweet potatoes are in the oven, prepare the green beans. Trim the ends and steam or blanch them in boiling water for 4-5 minutes until tender-crisp.
In a large sauté pan, melt 2 tablespoons butter over medium heat. Add the blanched green beans and sauté for 3-4 minutes. Season with a pinch of salt and pepper to taste.
Cook the brown rice according to package instructions until tender. (Approximately 1 cup dry rice yields 2 cups cooked rice.)
Serve the baked lemon-herb salmon with the roasted sweet potatoes, sautéed green beans, and a side of cooked brown rice. Garnish with additional lemon slices or fresh herbs if desired.
Calories per Serving: 550
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