By Sharon Matuck
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into small, even-sized pieces. Place them on a baking sheet.
Drizzle the sweet potatoes with 1 tablespoon of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Bake the sweet potatoes in the preheated oven for 20 minutes.
While the sweet potatoes are roasting, trim the ends of the green beans and cut them into bite-sized pieces. Mince the garlic cloves.
Once the sweet potatoes have roasted for 20 minutes, add the green beans and minced garlic to the same baking sheet. Drizzle with another tablespoon of olive oil and toss everything together. Return to the oven and bake for an additional 15 minutes until the vegetables are fork-tender.
Meanwhile, pat the salmon fillets dry with paper towels. Season both sides with the remaining salt, pepper, and dried herbs.
Heat the remaining tablespoon of olive oil in a large non-stick skillet over medium-high heat.
Place the salmon fillets, skin-side down, into the hot skillet. Cook for about 3-4 minutes or until the skin is crispy and the salmon is nearly cooked through.
Flip the salmon and cook for another 2-3 minutes until the salmon is fully cooked. Squeeze half a lemon over the salmon just before removing from the heat.
Serve the pan-seared salmon with the roasted sweet potatoes and green beans on the side. Garnish with additional lemon wedges if desired.
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This Dinner Main Course Seafood recipe is ready in 45 minutes and features salmon fillets, sweet potatoes, green beans and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into small, even-sized pieces. Place them on a baking sheet.
Drizzle the sweet potatoes with 1 tablespoon of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Bake the sweet potatoes in the preheated oven for 20 minutes.
While the sweet potatoes are roasting, trim the ends of the green beans and cut them into bite-sized pieces. Mince the garlic cloves.
Once the sweet potatoes have roasted for 20 minutes, add the green beans and minced garlic to the same baking sheet. Drizzle with another tablespoon of olive oil and toss everything together. Return to the oven and bake for an additional 15 minutes until the vegetables are fork-tender.
Meanwhile, pat the salmon fillets dry with paper towels. Season both sides with the remaining salt, pepper, and dried herbs.
Heat the remaining tablespoon of olive oil in a large non-stick skillet over medium-high heat.
Place the salmon fillets, skin-side down, into the hot skillet. Cook for about 3-4 minutes or until the skin is crispy and the salmon is nearly cooked through.
Flip the salmon and cook for another 2-3 minutes until the salmon is fully cooked. Squeeze half a lemon over the salmon just before removing from the heat.
Serve the pan-seared salmon with the roasted sweet potatoes and green beans on the side. Garnish with additional lemon wedges if desired.
Calories per Serving: 450
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