By TCL
Preheat your oven to 200°C (392°F).
Peel and cube the sweet potato into 1-inch pieces. Toss them with 1/2 tsp olive oil, salt, and pepper. Spread evenly on a baking sheet.
Place the sweet potato in the preheated oven and roast for 20 minutes or until they begin to soften.
While the sweet potatoes are roasting, trim the ends of the green beans. Toss them with the remaining 1/2 tsp olive oil, salt, and pepper.
After the sweet potatoes have roasted for 20 minutes, add the green beans to the baking sheet. Return to the oven and roast for an additional 15 minutes, until the sweet potatoes are golden and the beans are tender-crisp.
Finely chop the garlic and herbs. Melt the butter in a small saucepan. Once melted, add garlic and herbs, then cook for about 1 minute until fragrant. Remove from heat and add a squeeze of lemon juice, salt, and pepper to taste.
Place the salmon fillet on a piece of foil large enough to fold into a packet. Pour the garlic-herb butter over the salmon. Seal the packet and place in the oven for 15-20 minutes, until the salmon is cooked through and flakes easily with a fork.
Toast the sliced almonds in a dry pan over medium heat until golden brown, about 3 minutes. Set aside.
To serve, place the salmon on a plate along with the roasted sweet potatoes and green beans. Garnish the beans with toasted almonds. Serve with lemon wedges.
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By TCL
This Main Course Dinner Seafood recipe is ready in 45 minutes and features Salmon fillet, Sweet potato, Green beans and other delicious ingredients. Contains 530 calories total.
Preheat your oven to 200°C (392°F).
Peel and cube the sweet potato into 1-inch pieces. Toss them with 1/2 tsp olive oil, salt, and pepper. Spread evenly on a baking sheet.
Place the sweet potato in the preheated oven and roast for 20 minutes or until they begin to soften.
While the sweet potatoes are roasting, trim the ends of the green beans. Toss them with the remaining 1/2 tsp olive oil, salt, and pepper.
After the sweet potatoes have roasted for 20 minutes, add the green beans to the baking sheet. Return to the oven and roast for an additional 15 minutes, until the sweet potatoes are golden and the beans are tender-crisp.
Finely chop the garlic and herbs. Melt the butter in a small saucepan. Once melted, add garlic and herbs, then cook for about 1 minute until fragrant. Remove from heat and add a squeeze of lemon juice, salt, and pepper to taste.
Place the salmon fillet on a piece of foil large enough to fold into a packet. Pour the garlic-herb butter over the salmon. Seal the packet and place in the oven for 15-20 minutes, until the salmon is cooked through and flakes easily with a fork.
Toast the sliced almonds in a dry pan over medium heat until golden brown, about 3 minutes. Set aside.
To serve, place the salmon on a plate along with the roasted sweet potatoes and green beans. Garnish the beans with toasted almonds. Serve with lemon wedges.
Calories per Serving: 530
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