Salmon w/Roasted Veggies and Sweet Potatoes
Ingredients
1 ¼ lbs. Wild-caught salmon, cut into 4 portions
1 lb. sweet potato (about 1 medium)
12 oz. green beans, trimmed
½ small red onion, thinly sliced
2 Tbsp. Tessemae’s Organic Lemon Garlic Dressing & Marinade*, divided
1 Tbsp. fresh dill (or ½ tsp. dried dill)
Sea salt and black pepper
½ lemon, thinly sliced
May substitute: 2 Tbsp. avocado or olive oil + Juice of ½ lemon + 1 clove garlic, finely minced for the bottled dressing
Directions
Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
Thinly slice sweet potatoes. Place sweet potatoes on baking sheet. Add green beans and red onions. Drizzle 1 ½ Tbsp. Tessemae’s Organic Lemon Garlic Dressing & Marinade over vegetables.
Spread vegetables in a thin layer, making a space for each of the salmon filets. Place salmon filets into the vegetables then drizzle them with the remaining ½ Tbsp. of dressing.
Arrange lemon slices over the top of each filet. Sprinkle salmon and vegetables with dill, sea salt and pepper.
Place pan in preheated oven and bake for 20 minutes. After 20 minutes, check salmon. If it flakes easily with a fork and is no longer opaque then it’s done. Remove it to plate and loosely cover with a second plate or a lid. Return vegetables to oven and continue cooking an additional 5-10 minutes or until sweet potatoes are tender.
Remove pan from oven. Serve salmon and vegetables with additional lime wedges and sea salt and pepper, if desired. ENJOY!