By Penny McDowell
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into 1-inch pieces. Drizzle with 1 tablespoon of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss to coat evenly.
Place the sweet potatoes on a baking sheet in a single layer and roast in the preheated oven for 30–35 minutes, turning halfway through, or until tender and slightly crispy on the edges.
While the sweet potatoes are roasting, prepare the salmon. Place the salmon fillet on a separate baking dish. Drizzle with the remaining olive oil, juice from half a lemon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Finely chop the garlic clove and parsley. Sprinkle the garlic and parsley over the salmon. Slice the remaining lemon half into thin rounds and place them on top of the salmon fillet.
Bake the salmon in the oven with the sweet potatoes for the last 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
In the last 10 minutes of baking, prepare the green beans. Heat a pan over medium heat, add a little olive oil if necessary, and sauté the green beans until tender, about 5 minutes. Season with a pinch of salt and pepper.
Serve the baked salmon with roasted sweet potatoes and sautéed green beans on the side. Garnish with additional parsley if desired.
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By Penny McDowell
This Main Course Seafood Healthy recipe is ready in 45 minutes and features Salmon fillet, Sweet potato, Green beans and other delicious ingredients. Contains 500 calories total.
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into 1-inch pieces. Drizzle with 1 tablespoon of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss to coat evenly.
Place the sweet potatoes on a baking sheet in a single layer and roast in the preheated oven for 30–35 minutes, turning halfway through, or until tender and slightly crispy on the edges.
While the sweet potatoes are roasting, prepare the salmon. Place the salmon fillet on a separate baking dish. Drizzle with the remaining olive oil, juice from half a lemon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Finely chop the garlic clove and parsley. Sprinkle the garlic and parsley over the salmon. Slice the remaining lemon half into thin rounds and place them on top of the salmon fillet.
Bake the salmon in the oven with the sweet potatoes for the last 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
In the last 10 minutes of baking, prepare the green beans. Heat a pan over medium heat, add a little olive oil if necessary, and sauté the green beans until tender, about 5 minutes. Season with a pinch of salt and pepper.
Serve the baked salmon with roasted sweet potatoes and sautéed green beans on the side. Garnish with additional parsley if desired.
Calories per Serving: 500
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