By Sydney Battle
Preheat the oven to 400°F (200°C).
Cut the sweet potato into 1-inch pieces, toss with 1/2 tablespoon olive oil, salt, and pepper, and spread out on a baking sheet.
Roast sweet potatoes in the preheated oven for 20-25 minutes or until tender and slightly crisped, turning them halfway through cooking.
While the sweet potato is roasting, steam the green beans by boiling a pot of water, adding the beans, and cooking for 4-5 minutes until tender-crisp. Drain and set aside.
Prepare the lemon-herb butter by melting the butter in a small saucepan over low heat. Add the juice of half a lemon, chopped fresh herbs, and a pinch of salt. Stir well to combine.
Season the salmon fillet with salt and pepper. Heat the remaining 1/2 tablespoon of olive oil in an oven-safe pan over medium-high heat and sear the salmon for 2-3 minutes on one side.
Flip the salmon, pour the lemon-herb butter over it, and place the pan in the oven. Bake for an additional 8-10 minutes or until the salmon is cooked through and flakes easily.
Serve the baked salmon with roasted sweet potatoes and steamed green beans. Garnish with lemon wedges and extra fresh herbs if desired.
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By Sydney Battle
This Main Course Dinner recipe is ready in 45 minutes and features salmon fillet, sweet potato, green beans and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 400°F (200°C).
Cut the sweet potato into 1-inch pieces, toss with 1/2 tablespoon olive oil, salt, and pepper, and spread out on a baking sheet.
Roast sweet potatoes in the preheated oven for 20-25 minutes or until tender and slightly crisped, turning them halfway through cooking.
While the sweet potato is roasting, steam the green beans by boiling a pot of water, adding the beans, and cooking for 4-5 minutes until tender-crisp. Drain and set aside.
Prepare the lemon-herb butter by melting the butter in a small saucepan over low heat. Add the juice of half a lemon, chopped fresh herbs, and a pinch of salt. Stir well to combine.
Season the salmon fillet with salt and pepper. Heat the remaining 1/2 tablespoon of olive oil in an oven-safe pan over medium-high heat and sear the salmon for 2-3 minutes on one side.
Flip the salmon, pour the lemon-herb butter over it, and place the pan in the oven. Bake for an additional 8-10 minutes or until the salmon is cooked through and flakes easily.
Serve the baked salmon with roasted sweet potatoes and steamed green beans. Garnish with lemon wedges and extra fresh herbs if desired.
Calories per Serving: 550
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