Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 2 large sweet potatoes, peeled and cubed
- 12 oz fresh green beans, trimmed
- 3 tablespoons olive oil, divided
- 3 garlic cloves, minced or thinly sliced, divided
- Salt, to taste
- Black pepper, to taste
- 1 lemon, zest and juice
- Fresh herbs (dill, parsley, thyme), for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wash and peel the sweet potatoes, then cut them into bite-sized cubes. Trim the ends off the green beans and rinse them well. Pat the salmon fillets dry and set all ingredients aside.
- In a large bowl, toss the sweet potato cubes with half of the olive oil, half the minced garlic, salt, and pepper. Spread them evenly on a rimmed baking sheet.
- Roast the sweet potatoes for about 15 minutes until they start to soften but are not fully cooked.
- While the sweet potatoes roast, toss the green beans in the remaining olive oil, garlic, salt, and pepper. Stir the sweet potatoes, add the green beans to one side, and place the salmon fillets on the other. Season the salmon with salt, pepper, and a drizzle of olive oil.
- Return the pan to the oven and bake for an additional 12–15 minutes until the salmon flakes easily and the green beans are tender-crisp.
- Remove from the oven, squeeze fresh lemon juice over the salmon and vegetables, and garnish with fresh herbs before serving.
Notes
Cut sweet potatoes into uniform sizes for even cooking. Feel free to use frozen green beans if fresh ones are not available.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg