By Amanda Spencer
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Peel and cut the sweet potatoes into 1-inch cubes. Toss them with 2 tbsp of olive oil, salt, pepper, and 1 tsp rosemary.
Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
While the sweet potatoes are roasting, prepare the salmon. Pat salmon fillets dry with paper towels. Rub with 1 tbsp olive oil, season with salt, pepper, and 1 tsp thyme. Place on a separate baking sheet lined with parchment paper.
Slice the lemon in half and squeeze half of the juice over the salmon fillets. Cut the other half into slices and place on top of the salmon.
Once the sweet potatoes have been roasting for about 10 minutes, place the salmon in the oven. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
Meanwhile, trim the ends of the green beans. In a large pan over medium heat, add 1 tbsp olive oil and minced garlic from 2 cloves. Sauté for 30 seconds.
Add the green beans to the pan and season with salt and pepper. Cook, stirring occasionally, for about 5-7 minutes or until tender-crisp.
Toast the almonds in a dry skillet over medium heat, stirring frequently, for 2-3 minutes until golden and fragrant. Set aside.
Plate the roasted sweet potatoes, sautéed green beans, and baked salmon. Garnish with toasted almonds and additional lemon slices if desired.
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By Amanda Spencer
This Dinner Seafood Gluten-Free Healthy recipe is ready in 45 minutes and features Salmon fillets, Sweet potatoes, Green beans and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Peel and cut the sweet potatoes into 1-inch cubes. Toss them with 2 tbsp of olive oil, salt, pepper, and 1 tsp rosemary.
Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
While the sweet potatoes are roasting, prepare the salmon. Pat salmon fillets dry with paper towels. Rub with 1 tbsp olive oil, season with salt, pepper, and 1 tsp thyme. Place on a separate baking sheet lined with parchment paper.
Slice the lemon in half and squeeze half of the juice over the salmon fillets. Cut the other half into slices and place on top of the salmon.
Once the sweet potatoes have been roasting for about 10 minutes, place the salmon in the oven. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
Meanwhile, trim the ends of the green beans. In a large pan over medium heat, add 1 tbsp olive oil and minced garlic from 2 cloves. Sauté for 30 seconds.
Add the green beans to the pan and season with salt and pepper. Cook, stirring occasionally, for about 5-7 minutes or until tender-crisp.
Toast the almonds in a dry skillet over medium heat, stirring frequently, for 2-3 minutes until golden and fragrant. Set aside.
Plate the roasted sweet potatoes, sautéed green beans, and baked salmon. Garnish with toasted almonds and additional lemon slices if desired.
Calories per Serving: 520
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