Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Cut the sweet potatoes into wedges and place them on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss the wedges to ensure they are well coated.

Roast the sweet potatoes in the preheated oven for about 25-30 minutes, turning once halfway, until they are tender and slightly crispy.

Combine the breadcrumbs, chopped fresh parsley, and lemon zest in a small bowl. Mix well and set aside.

Season the salmon fillets with salt and pepper on both sides. Place them on a second parchment-lined baking sheet, skin side down.

Press the breadcrumb mixture onto the top of each salmon fillet to create a crust.

Once the sweet potatoes have been cooking for about 15 minutes, place the salmon in the oven. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.

While the salmon and sweet potatoes are baking, heat 1 tablespoon of butter or olive oil in a large skillet over medium heat.

Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Add the green beans and season with salt and pepper to taste.

Sauté the green beans for about 5-7 minutes, stirring occasionally, until they are tender yet still crisp.

Once everything is cooked, serve the herb-crusted salmon alongside the roasted sweet potatoes and sautéed green beans on a plate. Enjoy your meal!