By Sharon Matuck
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into 1/2-inch pieces.
In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of dried herbs.
Spread the sweet potatoes evenly on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes, turning halfway through, until tender and slightly crispy.
While the sweet potatoes are roasting, trim the ends of the green beans.
In the same large bowl, toss the green beans with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of dried herbs.
Add the green beans to the baking sheet with sweet potatoes for the last 15 minutes of roasting.
Zest and juice the lemon into a small bowl. Mix in the minced garlic cloves, a pinch of salt, and set aside.
Season the salmon fillets with salt and pepper on both sides.
Heat a non-stick skillet over medium-high heat and add a touch of olive oil. Add the salmon fillets skin-side down and sear for about 3-4 minutes, then flip and cook for another 3-4 minutes until cooked through.
Drizzle the lemon-garlic mixture over the cooked salmon.
Serve the salmon with the roasted sweet potatoes and green beans on the side, garnished with additional lemon slices if desired.
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By Sharon Matuck
This Main Course Seafood Healthy Gluten-Free 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 1/2-inch pieces.
In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of dried herbs.
Spread the sweet potatoes evenly on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes, turning halfway through, until tender and slightly crispy.
While the sweet potatoes are roasting, trim the ends of the green beans.
In the same large bowl, toss the green beans with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of dried herbs.
Add the green beans to the baking sheet with sweet potatoes for the last 15 minutes of roasting.
Zest and juice the lemon into a small bowl. Mix in the minced garlic cloves, a pinch of salt, and set aside.
Season the salmon fillets with salt and pepper on both sides.
Heat a non-stick skillet over medium-high heat and add a touch of olive oil. Add the salmon fillets skin-side down and sear for about 3-4 minutes, then flip and cook for another 3-4 minutes until cooked through.
Drizzle the lemon-garlic mixture over the cooked salmon.
Serve the salmon with the roasted sweet potatoes and green beans on the side, garnished with additional lemon slices if desired.
Calories per Serving: 450
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