By Penny McDowell
Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly oiling it.
Peel and cube the sweet potatoes into approximately 1-inch pieces.
In a bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
Place the sweet potatoes in the oven and roast for 25-30 minutes, or until tender and slightly crispy on the edges, turning halfway through cooking.
While the sweet potatoes are roasting, prepare the salmon. Pat the salmon fillets dry with paper towels and season them with salt and pepper on both sides.
Place the salmon fillets on another baking sheet lined with parchment paper or lightly oiled. Drizzle with 1/2 tablespoon of olive oil and a squeeze of lemon juice.
Bake the salmon in the oven for the last 12-15 minutes of the sweet potato roasting time, or until the salmon is cooked through and flakes easily with a fork.
Meanwhile, heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Add the green beans to the skillet and sauté for 5-7 minutes, or until they are tender-crisp. Season with salt and pepper to taste.
Once everything is cooked, serve the salmon with roasted sweet potatoes and sautéed green beans. Garnish with lemon wedges on the side.
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By Penny McDowell
This Main Course Healthy Seafood recipe is ready in 45 minutes and features salmon fillet, sweet potatoes, green beans and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly oiling it.
Peel and cube the sweet potatoes into approximately 1-inch pieces.
In a bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
Place the sweet potatoes in the oven and roast for 25-30 minutes, or until tender and slightly crispy on the edges, turning halfway through cooking.
While the sweet potatoes are roasting, prepare the salmon. Pat the salmon fillets dry with paper towels and season them with salt and pepper on both sides.
Place the salmon fillets on another baking sheet lined with parchment paper or lightly oiled. Drizzle with 1/2 tablespoon of olive oil and a squeeze of lemon juice.
Bake the salmon in the oven for the last 12-15 minutes of the sweet potato roasting time, or until the salmon is cooked through and flakes easily with a fork.
Meanwhile, heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Add the green beans to the skillet and sauté for 5-7 minutes, or until they are tender-crisp. Season with salt and pepper to taste.
Once everything is cooked, serve the salmon with roasted sweet potatoes and sautéed green beans. Garnish with lemon wedges on the side.
Calories per Serving: 550
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