Zesty Herb Salmon with Roasted Sweet Potatoes and Garlic Green Beans
Ingredients
For the salmon
4 salmon fillets, about 6 ounces each
1 tablespoon avocado oil
Salt and freshly cracked black pepper
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
For the lemon herb sauce
2 tablespoons unsalted butter
1 garlic clove, finely minced
1/3 cup Greek yogurt or sour cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon fresh dill, chopped
Salt to taste
For the sides
1 pound sweet potatoes, peeled and cubed
2 cups green beans, trimmed
2 tablespoons olive oil
1 teaspoon onion powder
Salt and black pepper
Directions
Preheat the oven to 400°F or 200°C. Line a baking tray with parchment or foil.
Toss the cubed sweet potatoes in olive oil, onion powder, salt, and pepper. Spread them out on the baking tray and roast for 15 minutes.
Add the green beans to the tray, drizzle with a bit more olive oil, and season with salt and pepper. Return the tray to the oven and roast everything together for another 15 minutes until golden and tender.
While the vegetables roast, season the salmon with thyme, smoked paprika, salt, and pepper.
Heat avocado oil in a skillet over medium-high heat. Sear the salmon for 3 to 4 minutes on each side, until it forms a golden crust and is just cooked through. Remove and set aside.
In the same pan, lower the heat and melt the butter. Add garlic and cook until fragrant, about 30 seconds. Whisk in the Greek yogurt, lemon juice, and zest. Let it warm through gently, then stir in the fresh dill and adjust seasoning as needed.
Return the salmon to the skillet and spoon the lemon herb sauce over the top. Let it warm together for 1 to 2 minutes before serving.
Plate the salmon with a generous helping of roasted sweet potatoes and green beans, finished with a drizzle of the warm sauce.
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4
Approximate calories: 470 per serving
Enjoy 😊
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