By Penny McDowell
Preheat the oven to 425°F (220°C).
Peel the sweet potatoes and cut them into 1-inch cubes.
In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Spread the sweet potato cubes on a baking sheet lined with parchment paper and bake for 30-35 minutes, turning halfway, until tender and slightly browned.
While the sweet potatoes are baking, season the salmon fillets with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
Place the salmon fillets on a baking sheet lined with parchment paper and bake in the oven for the last 12-15 minutes of the sweet potatoes' cooking time, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and sweet potatoes are baking, trim the green beans and sauté them in a large skillet with 1 tablespoon of olive oil over medium heat.
Add the minced garlic to the green beans and continue to sauté for another 3-4 minutes, or until the green beans are tender-crisp.
Season the green beans with a pinch of salt and pepper to taste.
Serve the baked salmon with roasted sweet potatoes and sautéed green beans, garnished with lemon wedges on the side.
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By Penny McDowell
This Main course Seafood Healthy recipe is ready in 45 minutes and features salmon fillets, sweet potatoes, green beans and other delicious ingredients. Contains 520 calories total.
Preheat the oven to 425°F (220°C).
Peel the sweet potatoes and cut them into 1-inch cubes.
In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Spread the sweet potato cubes on a baking sheet lined with parchment paper and bake for 30-35 minutes, turning halfway, until tender and slightly browned.
While the sweet potatoes are baking, season the salmon fillets with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
Place the salmon fillets on a baking sheet lined with parchment paper and bake in the oven for the last 12-15 minutes of the sweet potatoes' cooking time, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and sweet potatoes are baking, trim the green beans and sauté them in a large skillet with 1 tablespoon of olive oil over medium heat.
Add the minced garlic to the green beans and continue to sauté for another 3-4 minutes, or until the green beans are tender-crisp.
Season the green beans with a pinch of salt and pepper to taste.
Serve the baked salmon with roasted sweet potatoes and sautéed green beans, garnished with lemon wedges on the side.
Calories per Serving: 520
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