By Keyle Vandeberg
Preheat the oven to 200°C (400°F).
Peel and cut the sweet potatoes into small cubes. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until tender, about 15-20 minutes.
While the potatoes are cooking, prepare the salmon. Place the salmon fillets on a baking sheet lined with parchment paper. Season with salt, pepper, and the juice of half the lemon. Optionally add slices of lemon on top of the fillets for extra flavor.
Once the oven is ready, bake the salmon for 15 minutes or until the fillets are cooked through and flake easily with a fork.
Meanwhile, trim the ends of the green beans. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the green beans to the skillet, season with salt and pepper, and cook until tender, about 5-7 minutes, stirring occasionally.
When the sweet potatoes are done, drain and return them to the pot. Add 1.5 tbsp of butter and 3 tbsp of milk. Mash until smooth and creamy. Season with salt and pepper to taste.
Serve the baked salmon with the mashed sweet potatoes and sautéed green beans. Garnish with lemon wedges from the remaining half of the lemon.
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By Keyle Vandeberg
This Main Course Seafood Gluten-Free Healthy recipe is ready in 50 minutes and features Salmon fillets, Sweet potatoes, Butter and other delicious ingredients. Contains 570 calories total.
Preheat the oven to 200°C (400°F).
Peel and cut the sweet potatoes into small cubes. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until tender, about 15-20 minutes.
While the potatoes are cooking, prepare the salmon. Place the salmon fillets on a baking sheet lined with parchment paper. Season with salt, pepper, and the juice of half the lemon. Optionally add slices of lemon on top of the fillets for extra flavor.
Once the oven is ready, bake the salmon for 15 minutes or until the fillets are cooked through and flake easily with a fork.
Meanwhile, trim the ends of the green beans. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the green beans to the skillet, season with salt and pepper, and cook until tender, about 5-7 minutes, stirring occasionally.
When the sweet potatoes are done, drain and return them to the pot. Add 1.5 tbsp of butter and 3 tbsp of milk. Mash until smooth and creamy. Season with salt and pepper to taste.
Serve the baked salmon with the mashed sweet potatoes and sautéed green beans. Garnish with lemon wedges from the remaining half of the lemon.
Calories per Serving: 570
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