By Miriam Klein
Preheat your oven to 400°F (200°C).
Peel and cut the sweet potatoes into small cubes. Place them on a baking sheet, drizzle with 2 tablespoons of olive oil, salt, and pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for about 30 minutes or until tender, flipping halfway through.
While the sweet potatoes are roasting, prepare the salmon marinade. In a small bowl, mix 2 tablespoons of olive oil, juice from 1 lemon, 2 minced garlic cloves, chopped fresh dill or parsley, salt, and pepper.
Place the salmon fillets on a baking dish. Brush them generously with the marinade. Slice the remaining lemon into round slices and lay them on top of the salmon.
Once the sweet potatoes have been cooking for 15 minutes, put the salmon in the oven and bake for about 15-18 minutes or until the salmon is cooked through and flakes easily with a fork.
In the meantime, heat a large skillet over medium heat and melt the butter with 2 tablespoons of olive oil.
Add the remaining 2 minced garlic cloves and sauté until fragrant, about 1 minute. Then add the green beans, salt, and pepper.
Sauté the green beans until they are tender but still crisp, about 5-7 minutes.
Serve each plate with a salmon fillet, a serving of roasted sweet potatoes, sautéed green beans, and 1/2 cup of cooked brown rice. Garnish with additional fresh dill or parsley, if desired.
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By Miriam Klein
This Main Course Nut-Free Gluten-Free 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 400°F (200°C).
Peel and cut the sweet potatoes into small cubes. Place them on a baking sheet, drizzle with 2 tablespoons of olive oil, salt, and pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for about 30 minutes or until tender, flipping halfway through.
While the sweet potatoes are roasting, prepare the salmon marinade. In a small bowl, mix 2 tablespoons of olive oil, juice from 1 lemon, 2 minced garlic cloves, chopped fresh dill or parsley, salt, and pepper.
Place the salmon fillets on a baking dish. Brush them generously with the marinade. Slice the remaining lemon into round slices and lay them on top of the salmon.
Once the sweet potatoes have been cooking for 15 minutes, put the salmon in the oven and bake for about 15-18 minutes or until the salmon is cooked through and flakes easily with a fork.
In the meantime, heat a large skillet over medium heat and melt the butter with 2 tablespoons of olive oil.
Add the remaining 2 minced garlic cloves and sauté until fragrant, about 1 minute. Then add the green beans, salt, and pepper.
Sauté the green beans until they are tender but still crisp, about 5-7 minutes.
Serve each plate with a salmon fillet, a serving of roasted sweet potatoes, sautéed green beans, and 1/2 cup of cooked brown rice. Garnish with additional fresh dill or parsley, if desired.
Calories per Serving: 650
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