By Miriam Klein
Preheat your oven to 400°F (200°C).
Peel and cut the sweet potatoes into 1-inch cubes. Toss them in a mixture of 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread evenly on a baking sheet.
Place the sweet potatoes in the preheated oven and roast for 25-30 minutes, turning halfway through, until tender and golden brown.
While the sweet potatoes roast, rinse and pat dry the salmon fillets. Place them skin-side down on a separate baking sheet lined with parchment paper.
In a small bowl, combine 2 tablespoons olive oil, juice from 1 lemon, minced garlic (use 3 cloves), chopped fresh dill or parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well and brush over the salmon fillets.
Slice the remaining lemon into thin rounds and place a slice on top of each salmon fillet.
Place the salmon in the oven with the sweet potatoes and bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
While the salmon and sweet potatoes are baking, cook the brown rice. Combine 1 cup of rice with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes or until the rice is tender and water is absorbed.
For the green beans, melt 2 tablespoons of butter in a skillet over medium heat. Add the green beans and sauté for 5-7 minutes or until they are bright green and tender-crisp. Season with a pinch of salt and pepper.
Serve the baked salmon with a side of roasted sweet potatoes, sautéed green beans, and a serving of cooked brown rice. Garnish with additional fresh dill or parsley if desired.
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By Miriam Klein
This Dinner Main Course Gluten-Free Nut-Free Seafood recipe is ready in 45 minutes and features Salmon fillets, Sweet potatoes, Green beans and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 400°F (200°C).
Peel and cut the sweet potatoes into 1-inch cubes. Toss them in a mixture of 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread evenly on a baking sheet.
Place the sweet potatoes in the preheated oven and roast for 25-30 minutes, turning halfway through, until tender and golden brown.
While the sweet potatoes roast, rinse and pat dry the salmon fillets. Place them skin-side down on a separate baking sheet lined with parchment paper.
In a small bowl, combine 2 tablespoons olive oil, juice from 1 lemon, minced garlic (use 3 cloves), chopped fresh dill or parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well and brush over the salmon fillets.
Slice the remaining lemon into thin rounds and place a slice on top of each salmon fillet.
Place the salmon in the oven with the sweet potatoes and bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
While the salmon and sweet potatoes are baking, cook the brown rice. Combine 1 cup of rice with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes or until the rice is tender and water is absorbed.
For the green beans, melt 2 tablespoons of butter in a skillet over medium heat. Add the green beans and sauté for 5-7 minutes or until they are bright green and tender-crisp. Season with a pinch of salt and pepper.
Serve the baked salmon with a side of roasted sweet potatoes, sautéed green beans, and a serving of cooked brown rice. Garnish with additional fresh dill or parsley if desired.
Calories per Serving: 650
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