Not only is this dish super easy to make, it is also high in beneficial fats and protein to stabilise blood sugar levels and promote satiety. Sweet potato is also high in beta-carotene; the precursor to vitamin A which is important for skin health, eye health and healthy mucous membranes.
3 salmon steaks, room temperature
¼ cup cold pressed olive oil
1 – 2 tsp minced/fresh garlic
½ tbsp onion powder
1 tbsp paprika
2 – 3 tbsp fresh herbs (thyme, parsley, basil)
½ tsp sea salt
2 cups green beans
2 large sweet potatoes
½ tsp cracked pepper
To serve: fresh lemon (optional)
Make sure rack is in middle row of oven and preheat the oven to 200 degrees Celsius. Line a baking sheet with foil or baking paper. Set aside.
In a small pan over medium heat, combine olive oil, garlic, fresh herbs, paprika and onion powder. Stir for 30 seconds to a minute. Let sit.
Put salmon in a large bowl and toss with paprika mixture. Place salmon steaks on ready baking sheet.
Repeat process with green beans and place next to salmon on baking sheet.
Leave salmon to bake for 25 to 30 minutes, or until cooked through. Cooking times vary depending on thickness and personal preference.
While salmon is cooking, peel sweet potatoes and cut into small chunks. Add potatoes to large pot and add enough water to cover potatoes.
Set pot on high heat, and add a dash of salt. Leave for 10 – 12 minutes after boiling, or until soft.
Mash until smooth and set aside.
When salmon and beans are ready, portion onto three plates with sweet potato mash.