By Legendvan2
Preheat the oven to 200°C (390°F). Peel the sweet potatoes and cut them into 1-inch cubes. Toss in a bowl with 1 tablespoon of olive oil, and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Spread the sweet potato cubes on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, turning once halfway through.
While the sweet potatoes are roasting, season the salmon fillets with a pinch of salt and pepper. Place the fillets on a baking dish lined with parchment paper, and brush with 0.5 tablespoon of olive oil.
Zest and juice the lemon. Reserve the zest and use half of the juice to drizzle over the salmon fillets.
Place the seasoned salmon in the oven (along with the sweet potatoes) for the last 15 minutes of the roasting time or until the salmon is cooked through and flakes easily with a fork.
Steam the green beans while the salmon finishes cooking. Add green beans to a steamer basket over boiling water, cover, and steam for 5-7 minutes until tender-crisp.
Prepare the lemon-dill yogurt sauce by combining the Greek yogurt, the remaining lemon juice, lemon zest, and chopped fresh dill (reserving some for garnish). Mix everything together and season with a dash of salt and pepper to taste.
To serve, plate the roasted sweet potatoes, steamed green beans, and baked salmon. Drizzle the salmon with a little olive oil and sprinkle some fresh dill on top. Serve with a side of lemon-dill yogurt sauce for dipping or drizzling.
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By Legendvan2
This Main Course Seafood Healthy recipe is ready in 45 minutes and features Salmon fillets, Sweet potatoes, Green beans and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 200°C (390°F). Peel the sweet potatoes and cut them into 1-inch cubes. Toss in a bowl with 1 tablespoon of olive oil, and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Spread the sweet potato cubes on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, turning once halfway through.
While the sweet potatoes are roasting, season the salmon fillets with a pinch of salt and pepper. Place the fillets on a baking dish lined with parchment paper, and brush with 0.5 tablespoon of olive oil.
Zest and juice the lemon. Reserve the zest and use half of the juice to drizzle over the salmon fillets.
Place the seasoned salmon in the oven (along with the sweet potatoes) for the last 15 minutes of the roasting time or until the salmon is cooked through and flakes easily with a fork.
Steam the green beans while the salmon finishes cooking. Add green beans to a steamer basket over boiling water, cover, and steam for 5-7 minutes until tender-crisp.
Prepare the lemon-dill yogurt sauce by combining the Greek yogurt, the remaining lemon juice, lemon zest, and chopped fresh dill (reserving some for garnish). Mix everything together and season with a dash of salt and pepper to taste.
To serve, plate the roasted sweet potatoes, steamed green beans, and baked salmon. Drizzle the salmon with a little olive oil and sprinkle some fresh dill on top. Serve with a side of lemon-dill yogurt sauce for dipping or drizzling.
Calories per Serving: 550
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