By Sydney Battle
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a bowl, mix together the breadcrumbs, chopped parsley, lemon zest, salt, and pepper to make the herb crust for the salmon.
Place the salmon fillets on the prepared baking sheet and press the herb-breadcrumb mixture onto the top of each fillet to form a crust.
Arrange the sweet potato wedges around the salmon on the baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
Bake the salmon and sweet potatoes in the preheated oven for 20-25 minutes, or until the salmon is cooked through and the sweet potatoes are tender and browned.
While the salmon and sweet potatoes are baking, heat 1 tablespoon of butter or olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, then add the trimmed green beans.
Sauté the green beans for 5-7 minutes, stirring occasionally, until they are bright green and tender-crisp. Season with salt and pepper to taste.
Serve the herb-crusted baked salmon with the roasted sweet potato wedges and sautéed green beans. Enjoy your meal!
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By Sydney Battle
This Main Course Seafood Dinner recipe is ready in 45 minutes and features salmon fillets, sweet potatoes, green beans and other delicious ingredients. Contains 540 calories total.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a bowl, mix together the breadcrumbs, chopped parsley, lemon zest, salt, and pepper to make the herb crust for the salmon.
Place the salmon fillets on the prepared baking sheet and press the herb-breadcrumb mixture onto the top of each fillet to form a crust.
Arrange the sweet potato wedges around the salmon on the baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
Bake the salmon and sweet potatoes in the preheated oven for 20-25 minutes, or until the salmon is cooked through and the sweet potatoes are tender and browned.
While the salmon and sweet potatoes are baking, heat 1 tablespoon of butter or olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, then add the trimmed green beans.
Sauté the green beans for 5-7 minutes, stirring occasionally, until they are bright green and tender-crisp. Season with salt and pepper to taste.
Serve the herb-crusted baked salmon with the roasted sweet potato wedges and sautéed green beans. Enjoy your meal!
Calories per Serving: 540
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