Baked Salmon with Sweet Potato and Steamed Green Beans

Preheat oven to 400°F (200°C).

Wash and scrub 4 medium sweet potatoes. Prick them several times with a fork and place them on a baking sheet.

Place sweet potatoes in the oven and bake for 15 minutes while you prepare the salmon.

Line a baking sheet with parchment paper.

Place 24 oz salmon fillets on the prepared baking sheet, skin side down.

Drizzle 1 tbsp olive oil over the salmon fillets.

Season salmon with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp garlic powder.

Cut 1 lemon in half and squeeze juice from half the lemon over the salmon. Slice the remaining half into rounds for garnish.

Chop 2 tbsp fresh dill and sprinkle over the salmon.

After the sweet potatoes have been cooking for 15 minutes, add the salmon to the oven and continue baking both for 10-12 minutes, until salmon is cooked through and flakes easily with a fork.

While salmon and sweet potatoes are baking, trim the ends off 1 lb green beans and rinse them.

Set up a steamer basket over a pot with 1 inch of water. Bring water to a boil.

Add green beans to the steamer basket, cover, and steam for 5-7 minutes until tender-crisp.

Transfer steamed green beans to a bowl, drizzle with remaining 1 tbsp olive oil, and season with remaining 1/2 tsp salt and 1/4 tsp black pepper.

Remove salmon and sweet potatoes from the oven when done.

Serve each plate with 6 oz salmon fillet, 1 sweet potato, and a quarter of the green beans.