By Amanda Spencer
Preheat the oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1-inch cubes. Toss them with 2 tablespoons of olive oil, salt, pepper, and optional herbs (rosemary or thyme).
Spread the sweet potatoes on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes or until tender and slightly crispy, flipping halfway through.
While the sweet potatoes are roasting, prepare the salmon. Rub the fillets with 1 tablespoon of olive oil, minced garlic, salt, and pepper. Place the salmon on another baking sheet and bake in the same oven for the last 12-15 minutes of the sweet potatoes' roasting time, until the salmon is opaque and flakey.
Trim the ends of the green beans. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the green beans, sliced garlic cloves from 2 of the cloves, and sauté for 5-6 minutes or until the beans are tender but still crisp. Season with salt and pepper to taste.
Toast the almonds in a dry pan over medium heat until golden and fragrant, about 3-4 minutes.
Serve the baked salmon with roasted sweet potatoes and sautéed green beans. Garnish the salmon with a squeeze of fresh lemon juice and toasted almonds.
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By Amanda Spencer
This Main Course Dinner Seafood recipe is ready in 40 minutes and features Salmon fillets, Sweet potatoes, Green beans and other delicious ingredients. Contains 500 calories total.
Preheat the oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1-inch cubes. Toss them with 2 tablespoons of olive oil, salt, pepper, and optional herbs (rosemary or thyme).
Spread the sweet potatoes on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes or until tender and slightly crispy, flipping halfway through.
While the sweet potatoes are roasting, prepare the salmon. Rub the fillets with 1 tablespoon of olive oil, minced garlic, salt, and pepper. Place the salmon on another baking sheet and bake in the same oven for the last 12-15 minutes of the sweet potatoes' roasting time, until the salmon is opaque and flakey.
Trim the ends of the green beans. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the green beans, sliced garlic cloves from 2 of the cloves, and sauté for 5-6 minutes or until the beans are tender but still crisp. Season with salt and pepper to taste.
Toast the almonds in a dry pan over medium heat until golden and fragrant, about 3-4 minutes.
Serve the baked salmon with roasted sweet potatoes and sautéed green beans. Garnish the salmon with a squeeze of fresh lemon juice and toasted almonds.
Calories per Serving: 500
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