By Miriam Klein
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into 1-inch pieces. Place them in a bowl, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
Spread the sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until they are tender and golden brown.
While the sweet potatoes are roasting, pat the salmon fillets dry with paper towels. Place them on a separate baking sheet lined with parchment paper.
In a small bowl, mix together the juice of half a lemon, 1 tablespoon of olive oil, minced garlic, chopped dill or parsley (reserve some for garnish), salt, and pepper.
Brush the herb-lemon mixture generously over the salmon fillets. Place lemon slices from the remaining half lemon on top of the salmon.
Once the potatoes have roasted for about 15 minutes, place the salmon in the oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
In the meantime, bring 1 cup of brown rice to a boil with 2 cups of water and a pinch of salt. Reduce the heat to low, cover, and simmer until the rice is cooked and water is absorbed (about 20 minutes).
While the rice and salmon are cooking, heat 1 tablespoon of butter in a large pan over medium heat. Add the green beans and sauté for 5-7 minutes, until tender-crisp. Season with salt and pepper.
To serve, place a salmon fillet on each plate with a portion of roasted sweet potatoes, sautéed green beans, and a scoop of brown rice. Garnish with additional fresh herbs, if desired.
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By Miriam Klein
This Main Course Dinner Seafood Nut-Free recipe is ready in 45 minutes and features Salmon fillets, Sweet potatoes, Green beans and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into 1-inch pieces. Place them in a bowl, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
Spread the sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until they are tender and golden brown.
While the sweet potatoes are roasting, pat the salmon fillets dry with paper towels. Place them on a separate baking sheet lined with parchment paper.
In a small bowl, mix together the juice of half a lemon, 1 tablespoon of olive oil, minced garlic, chopped dill or parsley (reserve some for garnish), salt, and pepper.
Brush the herb-lemon mixture generously over the salmon fillets. Place lemon slices from the remaining half lemon on top of the salmon.
Once the potatoes have roasted for about 15 minutes, place the salmon in the oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
In the meantime, bring 1 cup of brown rice to a boil with 2 cups of water and a pinch of salt. Reduce the heat to low, cover, and simmer until the rice is cooked and water is absorbed (about 20 minutes).
While the rice and salmon are cooking, heat 1 tablespoon of butter in a large pan over medium heat. Add the green beans and sauté for 5-7 minutes, until tender-crisp. Season with salt and pepper.
To serve, place a salmon fillet on each plate with a portion of roasted sweet potatoes, sautéed green beans, and a scoop of brown rice. Garnish with additional fresh herbs, if desired.
Calories per Serving: 650
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