By Miriam Klein
Preheat your oven to 400°F (200°C).
Peel and chop the sweet potatoes into chunks. Place them in a pot of boiling water and cook for 15-20 minutes until tender.
While the sweet potatoes cook, prepare the salmon. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over them.
Zest one lemon and juice both lemons. Mix the zest, lemon juice, and freshly chopped dill together. Pour over the salmon fillets evenly. Season with salt and pepper.
Bake the salmon in the preheated oven for about 12-15 minutes, or until cooked through and flaky.
Trim the ends of the green beans. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Mince the garlic and add to the skillet, sautéing for about 1 minute until fragrant. Add the green beans and sauté for 5-7 minutes, until tender-crisp. Season with salt and pepper to taste.
Once the sweet potatoes are tender, drain and return them to the pot. Add butter and milk or yogurt, and mash until smooth. Season with salt and pepper to taste.
Serve each salmon fillet with a portion of mashed sweet potato and sautéed green beans. Garnish with additional dill if desired.
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By Miriam Klein
This Main Course Seafood Dinner recipe is ready in 45 minutes and features salmon fillets, sweet potatoes, butter and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 400°F (200°C).
Peel and chop the sweet potatoes into chunks. Place them in a pot of boiling water and cook for 15-20 minutes until tender.
While the sweet potatoes cook, prepare the salmon. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over them.
Zest one lemon and juice both lemons. Mix the zest, lemon juice, and freshly chopped dill together. Pour over the salmon fillets evenly. Season with salt and pepper.
Bake the salmon in the preheated oven for about 12-15 minutes, or until cooked through and flaky.
Trim the ends of the green beans. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Mince the garlic and add to the skillet, sautéing for about 1 minute until fragrant. Add the green beans and sauté for 5-7 minutes, until tender-crisp. Season with salt and pepper to taste.
Once the sweet potatoes are tender, drain and return them to the pot. Add butter and milk or yogurt, and mash until smooth. Season with salt and pepper to taste.
Serve each salmon fillet with a portion of mashed sweet potato and sautéed green beans. Garnish with additional dill if desired.
Calories per Serving: 650
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