By Amanda Spencer
Preheat the oven to 200°C (390°F).
Peel and cut the sweet potatoes into 1-inch cubes. Place them on a baking tray.
Drizzle 1 tablespoon of olive oil over the sweet potatoes, add salt and pepper to taste, and toss well. Bake in the preheated oven for 30-35 minutes, or until tender and lightly browned.
In the meantime, prepare the salmon fillets. Place them on a separate baking tray lined with parchment paper.
Mix 1 tablespoon olive oil, juice of half a lemon, 2 minced garlic cloves, salt, and pepper. Optionally, add rosemary or thyme.
Brush the olive oil and lemon mixture on both sides of the salmon fillets.
Once the potatoes have about 15 minutes left, place the salmon in the oven and bake for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, trim the green beans. Heat the remaining tablespoon of olive oil in a large pan over medium heat.
Add the remaining 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add the green beans to the pan.
Sauté the beans, stirring occasionally, for about 5-7 minutes until they are tender-crisp. Add salt and pepper to taste.
Toast the almonds in a small pan over medium heat for 3-4 minutes, or until lightly golden, being careful not to burn them. Set aside.
Once everything is cooked, serve the baked salmon with roasted sweet potatoes and sautéed green beans. Garnish with toasted almonds and a slice of lemon.
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By Amanda Spencer
This Main Dinner Healthy Gluten-Free recipe is ready in 45 minutes and features Salmon fillets, Sweet potatoes, Green beans and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 200°C (390°F).
Peel and cut the sweet potatoes into 1-inch cubes. Place them on a baking tray.
Drizzle 1 tablespoon of olive oil over the sweet potatoes, add salt and pepper to taste, and toss well. Bake in the preheated oven for 30-35 minutes, or until tender and lightly browned.
In the meantime, prepare the salmon fillets. Place them on a separate baking tray lined with parchment paper.
Mix 1 tablespoon olive oil, juice of half a lemon, 2 minced garlic cloves, salt, and pepper. Optionally, add rosemary or thyme.
Brush the olive oil and lemon mixture on both sides of the salmon fillets.
Once the potatoes have about 15 minutes left, place the salmon in the oven and bake for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, trim the green beans. Heat the remaining tablespoon of olive oil in a large pan over medium heat.
Add the remaining 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add the green beans to the pan.
Sauté the beans, stirring occasionally, for about 5-7 minutes until they are tender-crisp. Add salt and pepper to taste.
Toast the almonds in a small pan over medium heat for 3-4 minutes, or until lightly golden, being careful not to burn them. Set aside.
Once everything is cooked, serve the baked salmon with roasted sweet potatoes and sautéed green beans. Garnish with toasted almonds and a slice of lemon.
Calories per Serving: 550
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