By MMC
Preheat your oven to 400°F (200°C).
In a mixing bowl, toss the sweet potato wedges with 1/2 tbsp of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Roast the sweet potatoes in the oven for about 25-30 minutes, flipping halfway through, until they are golden brown and tender.
While the sweet potatoes are roasting, prepare the salmon. Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.
Heat 1/2 tbsp of olive oil in a non-stick skillet over medium-high heat. Add the salmon fillet, skin side down, and cook for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 4-5 minutes, until the salmon is cooked through and flakes easily with a fork.
For the green beans, bring a pot of water to a boil. Add the green beans and cook for 3-4 minutes until tender-crisp. Drain and season with a pinch of salt and pepper.
To serve, place the salmon on a plate, add the roasted sweet potato wedges, and the steamed green beans. Squeeze the lemon wedge over the salmon and garnish with fresh dill or parsley.
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By MMC
This Main Course Seafood Healthy Quick & Easy recipe is ready in 40 minutes and features Salmon fillet, Sweet potato, cut into wedges, Green beans, trimmed and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 400°F (200°C).
In a mixing bowl, toss the sweet potato wedges with 1/2 tbsp of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Roast the sweet potatoes in the oven for about 25-30 minutes, flipping halfway through, until they are golden brown and tender.
While the sweet potatoes are roasting, prepare the salmon. Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.
Heat 1/2 tbsp of olive oil in a non-stick skillet over medium-high heat. Add the salmon fillet, skin side down, and cook for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 4-5 minutes, until the salmon is cooked through and flakes easily with a fork.
For the green beans, bring a pot of water to a boil. Add the green beans and cook for 3-4 minutes until tender-crisp. Drain and season with a pinch of salt and pepper.
To serve, place the salmon on a plate, add the roasted sweet potato wedges, and the steamed green beans. Squeeze the lemon wedge over the salmon and garnish with fresh dill or parsley.
Calories per Serving: 520
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