By Sydney Battle
Preheat your oven to 425°F (220°C).
Cut the sweet potatoes into wedges evenly sized to ensure uniform cooking, and place them on a baking sheet.
Drizzle the sweet potatoes with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss them to coat evenly.
Place the sweet potatoes in the preheated oven and roast for 30-35 minutes, or until tender and lightly browned, flipping once halfway through.
While the sweet potatoes are roasting, combine 1 tablespoon of breadcrumbs, 1 tablespoon of chopped fresh parsley, 1 teaspoon of lemon zest, and a pinch of salt and pepper in a small bowl.
Place the salmon fillets skin-side down on a baking sheet lined with parchment paper. Sprinkle the breadcrumb mixture evenly over the top of the fillets, pressing gently to adhere.
About 15 minutes before the sweet potatoes are done, place the salmon in the oven. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
For the green beans, heat 1 tablespoon of butter or olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the trimmed green beans to the skillet. Season with salt and pepper, and sauté for 5-7 minutes, or until the beans are tender-crisp.
Once everything is done, serve the herb-crusted salmon with roasted sweet potatoes and sautéed green beans on a plate. Enjoy your meal!
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By Sydney Battle
This Dinner Main Course Seafood recipe is ready in 45 minutes and features salmon fillets, sweet potatoes, green beans and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 425°F (220°C).
Cut the sweet potatoes into wedges evenly sized to ensure uniform cooking, and place them on a baking sheet.
Drizzle the sweet potatoes with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss them to coat evenly.
Place the sweet potatoes in the preheated oven and roast for 30-35 minutes, or until tender and lightly browned, flipping once halfway through.
While the sweet potatoes are roasting, combine 1 tablespoon of breadcrumbs, 1 tablespoon of chopped fresh parsley, 1 teaspoon of lemon zest, and a pinch of salt and pepper in a small bowl.
Place the salmon fillets skin-side down on a baking sheet lined with parchment paper. Sprinkle the breadcrumb mixture evenly over the top of the fillets, pressing gently to adhere.
About 15 minutes before the sweet potatoes are done, place the salmon in the oven. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
For the green beans, heat 1 tablespoon of butter or olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the trimmed green beans to the skillet. Season with salt and pepper, and sauté for 5-7 minutes, or until the beans are tender-crisp.
Once everything is done, serve the herb-crusted salmon with roasted sweet potatoes and sautéed green beans on a plate. Enjoy your meal!
Calories per Serving: 650
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