By MMC
Preheat the oven to 425°F (220°C).
Cut the sweet potato into wedges and place them on a baking sheet. Drizzle with 1/2 tbsp olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the sweet potato wedges in the preheated oven for 25-30 minutes, turning once halfway through, until they are golden brown and tender.
While the sweet potatoes are roasting, place the salmon fillet on a plate. Drizzle with the remaining 1/2 tbsp olive oil, and season with salt and pepper.
Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet, skin-side down. Cook for 3-4 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the salmon is cooked through.
In a small pot, bring water to a boil and add a pinch of salt. Add the trimmed green beans and cover. Steam for 3-4 minutes until tender-crisp, then drain.
Arrange the roasted sweet potato wedges, steamed green beans, and pan-seared salmon on a plate. Squeeze the lemon wedge over the salmon and garnish with fresh dill or parsley.
How did this recipe turn out? Let others know!
to rate this recipe
By MMC
This Main Course Seafood Healthy recipe is ready in 40 minutes and features salmon fillet, medium sweet potato, green beans and other delicious ingredients. Contains 580 calories total.
Preheat the oven to 425°F (220°C).
Cut the sweet potato into wedges and place them on a baking sheet. Drizzle with 1/2 tbsp olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the sweet potato wedges in the preheated oven for 25-30 minutes, turning once halfway through, until they are golden brown and tender.
While the sweet potatoes are roasting, place the salmon fillet on a plate. Drizzle with the remaining 1/2 tbsp olive oil, and season with salt and pepper.
Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet, skin-side down. Cook for 3-4 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the salmon is cooked through.
In a small pot, bring water to a boil and add a pinch of salt. Add the trimmed green beans and cover. Steam for 3-4 minutes until tender-crisp, then drain.
Arrange the roasted sweet potato wedges, steamed green beans, and pan-seared salmon on a plate. Squeeze the lemon wedge over the salmon and garnish with fresh dill or parsley.
Calories per Serving: 580
Your Rating:
