Baked salmon with roasted sweet potato and green beans

Ingredients

• 260 g Salmon fillet, Atlantic, skinless (Raw; Farmed Atlantic salmon, skinless; 2 fillets)
• 300 g Sweet potato (Raw; Peeled, cut into wedges)
• 300 g Green beans (Raw; Trimmed)
• 15 ml Olive oil, extra virgin (Ready-to-eat as sold)
• 60 g Lemon (Raw; Half sliced, half juiced; Original 60 g lemon retained; only 15 g freshly squeezed juice is consumed for the entire two-serving recipe and included in nutrition; lemon slices are optional garnish and excluded)
• 5 g Dill, fresh (Raw; Chopped)
• 1 g Salt (Ready-to-eat as sold)
• 0.5 g Black pepper, ground (Ready-to-eat as sold)

Method

1. Preheat the oven to 200 °C. Peel the sweet potato and cut into wedges. Trim the green beans. [Temperature °C: 200]
2. Toss the sweet potato with 10 ml olive oil and half of the salt on a baking tray. Roast for 15 minutes. [Temperature °C: 200; Time min: 15]
3. Push the wedges to one side. Add the salmon and green beans, drizzle with the remaining oil, and season with the remaining salt and pepper. Lay the lemon slices on the salmon.
4. Return to the oven for 12–15 minutes until the salmon flakes easily. [Temperature °C: 200; Time min: 15; Food safety: Cook the salmon until the core temperature reaches at least 63 °C.]
5. Squeeze over the lemon juice, sprinkle with dill and divide between two plates.
6. Lemon slices are optional garnish and are not included in nutrition. Only 15 g of freshly squeezed lemon juice over the salmon is consumed and included for the entire two-serving recipe.