Oven-Baked Salmon with Roasted Sweet Potato Wedges and Green Beans

Are you looking for a wholesome, gluten-free dinner option? This baked salmon meal hits all the right notes. It features succulent salmon fillets paired with perfectly roasted sweet potato wedges and vibrant steamed green beans. It’s not just a dinner; it’s a celebration of flavors that will leave you feeling satisfied and nourished.

Try these stuffed bell peppers for another balanced dinner option.

This recipe is all about simplicity and balance. The rich taste of salmon complements the natural sweetness of the potatoes, while the green beans add a delightful crunch. It’s a well-balanced meal that is not only healthy but also incredibly delicious.

For a different protein option, try these lemon herb chicken skewers.

Healthy Baked Salmon with Sweet Potato Wedges and Green Beans

Oven-Baked Salmon with Roasted Sweet Potato Wedges and Green Beans

Recipe by Meal Prep ChefCourse: Dinner Prep, Gluten-Free IdeasCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

450

kcal

This dish is a colorful and nutritious plate featuring tender salmon, crispy sweet potato wedges, and crisp green beans. The flavors meld beautifully, providing a satisfying dining experience that leaves you feeling light yet full.

Ingredients

  • 4 salmon fillets

  • 2 large sweet potatoes, cut into wedges

  • 2 cups green beans, trimmed

  • 3 tablespoons olive oil

  • 2 teaspoons garlic powder

  • 1 teaspoon paprika

  • Salt and pepper to taste

  • Fresh lemon wedges for serving

Directions

  • Preheat the Oven: Set your oven to 400°F (200°C).
  • Prepare Sweet Potatoes: In a bowl, toss the sweet potato wedges with 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper. Spread them out on a baking sheet.
  • Bake Sweet Potatoes: Place the sweet potato wedges in the oven and bake for 20 minutes.
  • Season Salmon: While the sweet potatoes are baking, brush the salmon fillets with the remaining olive oil and season with salt and pepper.
  • Add Salmon to the Oven: After the sweet potatoes have baked for 20 minutes, remove the baking sheet and place the salmon fillets skin-side down on the same sheet. Return to the oven and bake for an additional 15 minutes, or until the salmon is flaky.
  • Prepare Green Beans: While the salmon and potatoes are baking, steam the green beans until tender, about 5-7 minutes.
  • Serve: Plate the salmon with the sweet potato wedges and green beans. Squeeze fresh lemon juice over the top for added flavor.

Notes

    Key Prep Tips

    1. Pat the Salmon Dry: Before seasoning, pat the salmon fillets dry with a paper towel to ensure the spices adhere well.
    2. Uniform Wedges: Cut the sweet potatoes into similar-sized wedges for even cooking.
    3. Season Generously: Ensure all components (salmon, sweet potatoes, and green beans) are well-coated in oil and seasonings for maximum flavor.
    4. Use Parchment Paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.
    5. Check for Doneness: Use a meat thermometer to check the salmon’s internal temperature (145°F or 63°C) for perfectly cooked fish.

    Suggested Variations

    1. Spicy Kick: Add a pinch of cayenne pepper or chili flakes to the salmon seasoning for a spicy touch.
    2. Lemon Herb: Incorporate fresh dill, parsley, or rosemary with lemon zest for a bright, herbaceous flavor.
    3. Garlic Butter Upgrade: Drizzle melted garlic butter over the salmon before baking for a rich, decadent flavor.
    4. Vegetable Swap: Substitute green beans with asparagus, zucchini, or Brussels sprouts for variety.
    5. Honey Glaze: Brush the salmon with a mixture of honey and mustard for a slightly sweet glaze.

    Serving Suggestions

    1. Complete Meal: Plate the salmon with roasted sweet potato wedges and green beans, garnished with fresh parsley or dill.
    2. With a Sauce: Serve with a dollop of tzatziki, garlic aioli, or a squeeze of fresh lemon juice for added flavor.
    3. Side Salad: Pair with a light cucumber and tomato salad dressed in olive oil and balsamic vinegar.
    4. Grain Bowl: Transform into a grain bowl by serving the salmon and veggies over quinoa or brown rice.
    5. Leftover Remix: Use leftover salmon in a salad, wrap, or sandwich for a quick next-day meal.
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    Meal Prep Chef
    Meal Prep Chef

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