By Penny McDowell
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into 1-inch pieces. Toss them with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
Roast the sweet potatoes in the preheated oven for 25–30 minutes, tossing halfway through, until they are golden brown and cooked through.
Meanwhile, finely mince the garlic and chop the parsley.
In a small bowl, mix the minced garlic, juice of half a lemon, chopped parsley, salt, and pepper. Set aside.
Place the salmon fillets on a separate baking sheet lined with parchment paper. Drizzle with the remaining olive oil, sprinkle with salt and pepper, and spread the garlic mixture evenly over the top of each fillet.
Cut the remaining half of the lemon into thin slices and place them on top of the salmon.
Bake the salmon in the oven for 12–15 minutes, or until it flakes easily with a fork.
While the salmon and sweet potatoes are baking, bring a pot of water to a boil and blanch the green beans for 2–3 minutes. Drain and immediately transfer them to an ice bath to stop the cooking.
In a skillet, heat a small amount of olive oil over medium heat. Add the blanched green beans and sauté for about 5 minutes, seasoning with salt and pepper to taste.
Once everything is cooked, plate the salmon with the roasted sweet potatoes and the sautéed green beans. Garnish with additional parsley if desired and serve hot.
How did this recipe turn out? Let others know!
to rate this recipe
By Penny McDowell
This Main Course Seafood Healthy recipe is ready in 45 minutes and features Salmon fillet, Sweet potato, Green beans and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into 1-inch pieces. Toss them with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
Roast the sweet potatoes in the preheated oven for 25–30 minutes, tossing halfway through, until they are golden brown and cooked through.
Meanwhile, finely mince the garlic and chop the parsley.
In a small bowl, mix the minced garlic, juice of half a lemon, chopped parsley, salt, and pepper. Set aside.
Place the salmon fillets on a separate baking sheet lined with parchment paper. Drizzle with the remaining olive oil, sprinkle with salt and pepper, and spread the garlic mixture evenly over the top of each fillet.
Cut the remaining half of the lemon into thin slices and place them on top of the salmon.
Bake the salmon in the oven for 12–15 minutes, or until it flakes easily with a fork.
While the salmon and sweet potatoes are baking, bring a pot of water to a boil and blanch the green beans for 2–3 minutes. Drain and immediately transfer them to an ice bath to stop the cooking.
In a skillet, heat a small amount of olive oil over medium heat. Add the blanched green beans and sauté for about 5 minutes, seasoning with salt and pepper to taste.
Once everything is cooked, plate the salmon with the roasted sweet potatoes and the sautéed green beans. Garnish with additional parsley if desired and serve hot.
Calories per Serving: 550
Your Rating:
