By Jennifer Bridges
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
Peel and dice the sweet potato into small cubes. Place them in a pot of boiling water and cook for about 15-20 minutes until tender.
While the sweet potatoes are cooking, prepare the salmon. Place the salmon fillet on the prepared baking tray. Squeeze half a lemon over the salmon and season with salt and pepper to taste. Optionally, add a little lemon zest for extra flavor.
Bake the salmon in the preheated oven for 12-15 minutes or until cooked through.
Trim the ends of the green beans. Mince the garlic cloves.
In a pan over medium heat, add 1 tsp of olive oil. Add the minced garlic and sauté for 1 minute until fragrant. Add the green beans and sauté for another 5 minutes until they are tender but still crisp. Season with salt and pepper to taste.
Once the sweet potatoes are cooked, drain them and return them to the pot. Add 1 tsp of butter, a pinch of salt and pepper, and mash until smooth.
Serve the baked salmon with a side of sweet potato mash and garlic green beans. Garnish with additional lemon slices if desired.
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This Dinner Seafood Gluten-Free recipe is ready in 45 minutes and features salmon fillet, sweet potato, green beans and other delicious ingredients. Contains 580 calories total.
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
Peel and dice the sweet potato into small cubes. Place them in a pot of boiling water and cook for about 15-20 minutes until tender.
While the sweet potatoes are cooking, prepare the salmon. Place the salmon fillet on the prepared baking tray. Squeeze half a lemon over the salmon and season with salt and pepper to taste. Optionally, add a little lemon zest for extra flavor.
Bake the salmon in the preheated oven for 12-15 minutes or until cooked through.
Trim the ends of the green beans. Mince the garlic cloves.
In a pan over medium heat, add 1 tsp of olive oil. Add the minced garlic and sauté for 1 minute until fragrant. Add the green beans and sauté for another 5 minutes until they are tender but still crisp. Season with salt and pepper to taste.
Once the sweet potatoes are cooked, drain them and return them to the pot. Add 1 tsp of butter, a pinch of salt and pepper, and mash until smooth.
Serve the baked salmon with a side of sweet potato mash and garlic green beans. Garnish with additional lemon slices if desired.
Calories per Serving: 580
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