By Miriam Klein
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into bite-sized pieces. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet.
Place the sweet potatoes in the oven and roast for about 25-30 minutes, or until tender and slightly crispy, flipping halfway through.
While the sweet potatoes roast, prepare the salmon marinade. In a small bowl, mix 2 tablespoons of olive oil, juice from 1 lemon, minced garlic (2 cloves), chopped fresh dill or parsley, salt, and pepper.
Place the salmon fillets on a lined baking sheet. Brush the marinade over the salmon. Slice the second lemon and place slices on top of the fillets.
Place the salmon in the oven with the sweet potatoes and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon is baking, heat 2 tablespoons of butter in a large skillet over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant.
Add the green beans to the skillet, season with salt and pepper, and sauté for 5-7 minutes until tender-crisp.
Serve the salmon with roasted sweet potatoes, sautéed green beans, and a side of cooked brown rice.
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By Miriam Klein
This Dinner Nut-Free Healthy Seafood recipe is ready in 45 minutes and features Salmon fillets, Sweet potatoes, Green beans and other delicious ingredients. Contains 580 calories total.
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into bite-sized pieces. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet.
Place the sweet potatoes in the oven and roast for about 25-30 minutes, or until tender and slightly crispy, flipping halfway through.
While the sweet potatoes roast, prepare the salmon marinade. In a small bowl, mix 2 tablespoons of olive oil, juice from 1 lemon, minced garlic (2 cloves), chopped fresh dill or parsley, salt, and pepper.
Place the salmon fillets on a lined baking sheet. Brush the marinade over the salmon. Slice the second lemon and place slices on top of the fillets.
Place the salmon in the oven with the sweet potatoes and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon is baking, heat 2 tablespoons of butter in a large skillet over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant.
Add the green beans to the skillet, season with salt and pepper, and sauté for 5-7 minutes until tender-crisp.
Serve the salmon with roasted sweet potatoes, sautéed green beans, and a side of cooked brown rice.
Calories per Serving: 580
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