By Amanda Spencer
Preheat your oven to 200°C (392°F). Peel and cube the sweet potatoes into 1-inch pieces.
In a bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, rosemary, thyme, salt, and pepper. Spread them out on a baking sheet.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, turning halfway through, until they are golden and tender.
While the sweet potatoes are roasting, prepare the salmon. Slice 2 cloves of garlic and place a few slices on top of each salmon fillet. Season the salmon with salt, pepper, and a squeeze of half a lemon.
Place the salmon fillets on a baking tray lined with parchment paper and bake them in the oven for the last 12-15 minutes of the sweet potatoes' roasting time, or until the salmon is cooked through and flaky.
Trim the ends of the green beans, then blanch them in boiling water for 2-3 minutes. Drain and set aside.
In a large non-stick pan, heat 1 tablespoon of olive oil over medium heat. Mince the remaining 2 cloves of garlic and sauté them until fragrant. Add the blanched green beans and sauté for 4-5 minutes. Season with salt, pepper, and a squeeze of lemon.
Roughly chop the almonds and toast them in a dry pan over medium heat until golden, then remove from the heat.
Serve each salmon fillet with a portion of roasted sweet potatoes and sautéed green beans, garnished with toasted almonds and additional lemon wedges if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Amanda Spencer
This Dinner Main Course Seafood Healthy recipe is ready in 45 minutes and features Salmon fillets, Sweet potatoes, Green beans and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 200°C (392°F). Peel and cube the sweet potatoes into 1-inch pieces.
In a bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, rosemary, thyme, salt, and pepper. Spread them out on a baking sheet.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, turning halfway through, until they are golden and tender.
While the sweet potatoes are roasting, prepare the salmon. Slice 2 cloves of garlic and place a few slices on top of each salmon fillet. Season the salmon with salt, pepper, and a squeeze of half a lemon.
Place the salmon fillets on a baking tray lined with parchment paper and bake them in the oven for the last 12-15 minutes of the sweet potatoes' roasting time, or until the salmon is cooked through and flaky.
Trim the ends of the green beans, then blanch them in boiling water for 2-3 minutes. Drain and set aside.
In a large non-stick pan, heat 1 tablespoon of olive oil over medium heat. Mince the remaining 2 cloves of garlic and sauté them until fragrant. Add the blanched green beans and sauté for 4-5 minutes. Season with salt, pepper, and a squeeze of lemon.
Roughly chop the almonds and toast them in a dry pan over medium heat until golden, then remove from the heat.
Serve each salmon fillet with a portion of roasted sweet potatoes and sautéed green beans, garnished with toasted almonds and additional lemon wedges if desired.
Calories per Serving: 550
Your Rating:
