By Penny McDowell
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Peel the sweet potato and cut it into 1-inch cubes. Toss the cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on one side of the prepared baking sheet. Roast in the preheated oven for 20 minutes.
While the sweet potatoes are roasting, prepare the salmon. Pat the fillet dry with a paper towel. Place the salmon on the other half of the baking sheet.
In a small bowl, mix 1 tablespoon of olive oil with minced garlic (1 clove), juice of half a lemon, chopped fresh parsley (2 tablespoons), salt, and pepper. Brush this mixture generously over the salmon fillet.
After the sweet potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Add the salmon to the sheet, and return it to the oven. Bake for another 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and sweet potatoes are baking, prepare the green beans. Trim the ends and rinse them.
In a skillet over medium heat, add a drizzle of olive oil. Add the green beans and sauté for about 5-7 minutes, or until they are tender and slightly blistered. Season with salt, pepper, and a squeeze of lemon juice.
Once everything is cooked, plate the salmon, sweet potatoes, and green beans. Garnish with additional lemon slices and parsley if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Penny McDowell
This Healthy Dinner Seafood Gluten-Free recipe is ready in 45 minutes and features Salmon fillet, Sweet potato, Green beans and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Peel the sweet potato and cut it into 1-inch cubes. Toss the cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on one side of the prepared baking sheet. Roast in the preheated oven for 20 minutes.
While the sweet potatoes are roasting, prepare the salmon. Pat the fillet dry with a paper towel. Place the salmon on the other half of the baking sheet.
In a small bowl, mix 1 tablespoon of olive oil with minced garlic (1 clove), juice of half a lemon, chopped fresh parsley (2 tablespoons), salt, and pepper. Brush this mixture generously over the salmon fillet.
After the sweet potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Add the salmon to the sheet, and return it to the oven. Bake for another 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and sweet potatoes are baking, prepare the green beans. Trim the ends and rinse them.
In a skillet over medium heat, add a drizzle of olive oil. Add the green beans and sauté for about 5-7 minutes, or until they are tender and slightly blistered. Season with salt, pepper, and a squeeze of lemon juice.
Once everything is cooked, plate the salmon, sweet potatoes, and green beans. Garnish with additional lemon slices and parsley if desired.
Calories per Serving: 450
Your Rating:
