Roasted Salmon with Sweet Potato Mash and Green Beans
INGREDIENTS
2 medium sweet potatoes
2 salmon filets
Olive oil*
Kosher salt*
Freshly ground black pepper*
1 cup Panko breadcrumbs*
3 Lemons*, zest and juice (tip – zest the lemons before using the juice)
Lemon pepper*
Garlic powder*
1 bunch fresh green beans (trimmed)
2 tbsp. unsalted butter, divided*
Brown sugar*
2 tbsp. milk*
DIRECTIONS
Preheat the oven to 400 degrees.
Wash, scrub and dry the sweet potatoes. Prick each potato several times with a fork. Place the sweet potatoes on a rimmed baking sheet, lined with foil. Bake for 45 minutes to 1 hour, until tender. Set aside to cool slightly.
Line a glass baking dish with aluminum foil. Place salmon filets in the dish. Rub filets with olive oil and sprinkle with salt and pepper.
In a small dish, combine the panko breadcrumbs with 1 tbsp. of olive oil, the zest and juice of 1 lemon and a sprinkling of salt, pepper, lemon pepper and garlic powder. Top each filet with half the mixture. Bake for 20-22 minutes, until cooked through. Serve two lemon slices alongside each filet of salmon.
Blanch green beans by bringing a pot of salted water to a boil. Add green beans and cook for 3 minutes. After 3 minutes, immediately submerge the green beans in a bowl of ice water to stop the cooking. Heat a drizzle of olive oil in a skillet, with 1 tablespoon of butter, over medium heat. Add the green beans and sprinkle with salt, pepper, and the zest of 1 lemon. Cook for 3-5 minutes, maintaining the bright green color and crispness. If you’re short on time, skip the blanch step and sauté the veggies a bit longer.
Once the sweet potatoes have cooled slightly, peel the skins, and place the flesh in a medium-sized bowl. To the flesh add 2 tbsp. of milk, 1 tbsp. of butter and a sprinkling of salt, pepper, and brown sugar. Mash until smooth. Add a little bit more milk to the mixture if it looks too thick. Enjoy!
Wine Pairing
Chardonnay, Pinot Noir
Kid Version
My kids are crazy about this salmon (they especially love the panko topping) and the sweet potato mash (I mean, what kid doesn’t love a little brown sugar). They like the green beans blanched (so I reserve some for them, before I sauté in the oil and butter). You can also substitute cucumbers and carrots or broccoli, if your kids don’t care for green beans.
