Salmon with Green Beans and Sweet Potatoes
INGREDIENTS
2 salmon filets
Olive oil*
Salt*
Pepper*
3 Lemons (tip – zest the lemons before using the juice) *
1 bunch fresh green beans (trimmed)
1 tbsp. unsalted butter*
2 medium sweet potatoes
Brown sugar*
DIRECTIONS
Preheat the oven to 400 degrees. Line a glass baking dish with aluminum foil. Place salmon filets in the dish. Rub filets with olive oil, the juice of 1 lemon and sprinkle with salt, pepper, and the zest of 1 lemon. Bake in a preheated oven for 20-22 minutes or until fully cooked.
Wash and scrub the sweet potatoes. Halve the sweet potatoes (skin on) lengthwise and cut each half into 3 long spears. Place them in a bowl. Drizzle with olive oil and sprinkle with salt, pepper, and brown sugar. Toss to evenly coat. Transfer to a sheet pan. Bake for 15 minutes, turn, and bake for another 5-10 minutes, until cooked through and lightly browned.
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 the butter, over medium heat. Add the green beans and sprinkle with salt, pepper, and lemon zest. 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. Enjoy!
Wine Pairing
Chardonnay, Pinot Noir
Kid Version
My kids are crazy about this salmon and the sweet potatoes. They like the green beans blanched (so I reserve some for them, before I sauté). You can also substitute cucumbers and carrots or broccoli, if your kids don’t care for green beans.
