By Amanda Spencer
Preheat the oven to 200°C (400°F).
Peel and cube the sweet potatoes into 2 cm pieces. Arrange on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with salt, pepper, and half the optional herbs. Toss to coat.
Place the seasoned sweet potatoes in the oven and roast for 25-30 minutes, turning halfway, until golden and tender.
While the sweet potatoes are roasting, prepare the salmon fillets. Pat them dry with paper towels. Season with salt, pepper, remaining herbs, and zest of half the lemon.
Place the salmon fillets on a baking sheet lined with parchment. Drizzle with 1 tbsp olive oil and squeeze juice from half the lemon over the fillets.
After the sweet potatoes have been roasting for 15 minutes, put the salmon in the oven to bake for 10-15 minutes until cooked through and flaky.
While the salmon cooks, trim the ends of the green beans. Mince the garlic.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Add the green beans to the skillet, season with salt and pepper, and sauté for 5-6 minutes until tender-crisp.
Toast the almonds in a dry skillet over medium heat for 2-3 minutes, tossing frequently, until golden. Set aside.
Serve the baked salmon with roasted sweet potatoes and sautéed green beans. Garnish with toasted almonds and slices of the remaining half lemon.
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By Amanda Spencer
This Main Course Seafood Healthy Dinner recipe is ready in 45 minutes and features Salmon fillets, Sweet potatoes, Green beans and other delicious ingredients. Contains 680 calories total.
Preheat the oven to 200°C (400°F).
Peel and cube the sweet potatoes into 2 cm pieces. Arrange on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with salt, pepper, and half the optional herbs. Toss to coat.
Place the seasoned sweet potatoes in the oven and roast for 25-30 minutes, turning halfway, until golden and tender.
While the sweet potatoes are roasting, prepare the salmon fillets. Pat them dry with paper towels. Season with salt, pepper, remaining herbs, and zest of half the lemon.
Place the salmon fillets on a baking sheet lined with parchment. Drizzle with 1 tbsp olive oil and squeeze juice from half the lemon over the fillets.
After the sweet potatoes have been roasting for 15 minutes, put the salmon in the oven to bake for 10-15 minutes until cooked through and flaky.
While the salmon cooks, trim the ends of the green beans. Mince the garlic.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Add the green beans to the skillet, season with salt and pepper, and sauté for 5-6 minutes until tender-crisp.
Toast the almonds in a dry skillet over medium heat for 2-3 minutes, tossing frequently, until golden. Set aside.
Serve the baked salmon with roasted sweet potatoes and sautéed green beans. Garnish with toasted almonds and slices of the remaining half lemon.
Calories per Serving: 680
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