By Sydney Battle
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the sweet potato wedges with 1 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of pepper. Spread them in a single layer on one side of the prepared baking sheet.
Prepare the herb crust by mixing the breadcrumbs, chopped parsley, lemon zest, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl.
Place the salmon fillets on the other side of the baking sheet, skin-side down. Press the herb mixture evenly onto the top of each fillet to create a crust.
Bake in the preheated oven for 20-25 minutes, until the salmon is cooked through (flakes easily with a fork) and the sweet potatoes are tender and beginning to brown.
While the salmon and sweet potatoes are baking, heat 1 tbsp of butter (or olive oil) in a pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the green beans to the pan, season with 1/4 tsp salt and 1/4 tsp black pepper, and sauté for 5-7 minutes until the green beans are tender-crisp.
Serve the herb-crusted salmon with the roasted sweet potatoes and sautéed green beans on the side. Garnish with additional parsley if desired.
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By Sydney Battle
This Main Course Seafood Gluten-Free Healthy recipe is ready in 40 minutes and features salmon fillets, sweet potatoes, green beans and other delicious ingredients. Contains 500 calories total.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the sweet potato wedges with 1 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of pepper. Spread them in a single layer on one side of the prepared baking sheet.
Prepare the herb crust by mixing the breadcrumbs, chopped parsley, lemon zest, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl.
Place the salmon fillets on the other side of the baking sheet, skin-side down. Press the herb mixture evenly onto the top of each fillet to create a crust.
Bake in the preheated oven for 20-25 minutes, until the salmon is cooked through (flakes easily with a fork) and the sweet potatoes are tender and beginning to brown.
While the salmon and sweet potatoes are baking, heat 1 tbsp of butter (or olive oil) in a pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the green beans to the pan, season with 1/4 tsp salt and 1/4 tsp black pepper, and sauté for 5-7 minutes until the green beans are tender-crisp.
Serve the herb-crusted salmon with the roasted sweet potatoes and sautéed green beans on the side. Garnish with additional parsley if desired.
Calories per Serving: 500
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