By Sharon Matuck
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1-inch cubes. In a mixing bowl, toss the sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of pepper, and half of the minced garlic. Spread them out on one half of a large baking sheet in a single layer.
On the other half of the baking sheet, place the green beans. Drizzle with 1 tablespoon of olive oil, sprinkle with 0.5 teaspoon of salt, 0.5 teaspoon of pepper, and the remaining minced garlic. Toss to coat evenly.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, turning halfway through. The sweet potatoes should be tender and the green beans slightly crispy.
While the vegetables are roasting, heat a large skillet over medium-high heat. Season the salmon fillets with 0.5 teaspoon of salt, 0.5 teaspoon of pepper, and the dried herbs.
Add 1 tablespoon of olive oil to the skillet. Once the oil is hot, add the salmon fillets skin-side down. Cook for 3-4 minutes or until the skin is crispy and golden brown.
Gently flip the salmon and cook for another 3-4 minutes on the other side, until the salmon is cooked through and flakes easily with a fork.
Remove the skillet from heat, squeeze fresh lemon juice over the salmon fillets, and allow to rest for a couple of minutes.
Serve the salmon fillets alongside the roasted sweet potatoes and green beans. Garnish with additional lemon wedges if desired.
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This Main Course Dinner 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 the sweet potatoes and cut them into 1-inch cubes. In a mixing bowl, toss the sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of pepper, and half of the minced garlic. Spread them out on one half of a large baking sheet in a single layer.
On the other half of the baking sheet, place the green beans. Drizzle with 1 tablespoon of olive oil, sprinkle with 0.5 teaspoon of salt, 0.5 teaspoon of pepper, and the remaining minced garlic. Toss to coat evenly.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, turning halfway through. The sweet potatoes should be tender and the green beans slightly crispy.
While the vegetables are roasting, heat a large skillet over medium-high heat. Season the salmon fillets with 0.5 teaspoon of salt, 0.5 teaspoon of pepper, and the dried herbs.
Add 1 tablespoon of olive oil to the skillet. Once the oil is hot, add the salmon fillets skin-side down. Cook for 3-4 minutes or until the skin is crispy and golden brown.
Gently flip the salmon and cook for another 3-4 minutes on the other side, until the salmon is cooked through and flakes easily with a fork.
Remove the skillet from heat, squeeze fresh lemon juice over the salmon fillets, and allow to rest for a couple of minutes.
Serve the salmon fillets alongside the roasted sweet potatoes and green beans. Garnish with additional lemon wedges if desired.
Calories per Serving: 450
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