Introduction
This colorful and wholesome meal brings together tender garlic herb salmon, naturally sweet roasted sweet potatoes, and seasoned green beans for an easy dinner packed with flavor. The salmon is seasoned with garlic, herbs, and fresh lemon, while the vegetables roast until tender and delicious. It’s a satisfying meal that’s simple enough for a weeknight dinner but flavorful enough to serve anytime.
Ingredients
For the Salmon
- 4 salmon fillets, about 5–6 ounces each
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh lemon wedges for serving
For the Sweet Potatoes
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Green Beans
- 12 ounces fresh green beans, trimmed
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Directions
1. Preheat the oven.
Preheat your oven to 425°F. Line a large baking sheet with parchment paper or lightly coat it with cooking spray.
2. Start the sweet potatoes.
Place the sweet potatoes on the baking sheet. Drizzle with olive oil and season with garlic powder, paprika, salt, and black pepper. Toss until evenly coated. Roast for about 15 minutes.
3. Season the salmon.
Combine olive oil, minced garlic, lemon juice, parsley, oregano, paprika, salt, and black pepper. Brush the mixture evenly over the salmon fillets.
4. Add the green beans and salmon.
Remove the baking sheet from the oven and move the sweet potatoes to one side. Add the green beans, drizzle them with olive oil, and season with garlic powder, salt, and pepper. Place the salmon on the remaining portion of the baking sheet.
5. Finish roasting.
Return the pan to the oven and roast for approximately 12–15 minutes, or until the salmon reaches 145°F in the thickest part and flakes easily with a fork. The sweet potatoes should be tender and lightly browned.
6. Serve.
Divide the salmon, roasted sweet potatoes, and green beans among four plates. Serve with fresh lemon wedges.
Cooking Tips
Cut the sweet potatoes into similar-sized pieces so they cook evenly. Avoid overcooking the salmon; checking the internal temperature is the easiest way to know when it’s ready. Fresh garlic and lemon add plenty of flavor without requiring a heavy sauce.
Serving Suggestions
This meal is already complete on its own, but you can serve it with a simple garden salad or sliced avocado. For additional vegetables, add roasted broccoli, asparagus, or Brussels sprouts.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the salmon and vegetables gently in the microwave or oven until thoroughly heated. Avoid overheating the salmon because it can become dry.
Nutrition Information
Estimated per serving — 4 servings
Calories: approximately 480–520
Protein: approximately 34–38 g
Carbohydrates: approximately 35–40 g
Fat: approximately 23–27 g
Fiber: approximately 7–9 g
Nutrition information is an estimate and can vary depending on the size and brand of ingredients used.