Baked Salmon with Roasted Sweet Potato and Green Beans

Ingredients

• 180 g sweet potato (about 1 medium, scrubbed and cubed into 1-inch pieces)
• 0.5 tsp olive oil
• 0.25 tsp paprika (can use smoked paprika for extra flavor)
• 0.25 tsp garlic powder
• 0.125 tsp salt
• 0.125 tsp black pepper (freshly ground)
• 1 tsp fresh parsley (chopped, for garnish (optional))

Instructions

1. 1

   Preheat the oven

   • Preheat your oven to 400°F (200°C).
   • Line a baking sheet with parchment paper for easy cleanup.
2. 2

   Season the sweet potatoes

   • Place the cubed sweet potato in a medium bowl.
   • Drizzle with olive oil.
   • Sprinkle the paprika, garlic powder, salt, and black pepper over the top.
   • Toss well until every piece is evenly coated with oil and spices.
3. 3

   Roast the sweet potatoes

   • Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan.
   • Roast for 20-25 minutes, flipping them halfway through.
   • The sweet potatoes are done when they are tender on the inside and slightly caramelized and crispy on the edges.
4. 4

   Garnish and serve

   • Remove from the oven and let them cool for a minute.
   • If using, sprinkle with fresh parsley before serving.
   • Serve immediately as a delicious side dish.

Ingredients

• 1 lb Green Beans (Fresh, ends trimmed)
• 2 cup Water (For steaming, will not be consumed)
• 1 tbsp Olive Oil (Extra virgin recommended)
• 0.25 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the Green Beans

   • Rinse the green beans thoroughly under cold running water.
   • Pat them dry with a paper towel.
   • Snap or trim the tough stem ends off each bean.
2. 2

   Set Up the Steamer

   • Pour about 1-2 inches of water into a large pot or saucepan.
   • Place a steamer basket inside, ensuring the water level is below the bottom of the basket.
   • Bring the water to a rolling boil over medium-high heat.
3. 3

   Steam the Green Beans

   • Carefully place the trimmed green beans into the steamer basket, arranging them in a single layer if possible.
   • Cover the pot with a tight-fitting lid and reduce the heat to medium.
   • Steam for 5-7 minutes. The beans are done when they are bright green and crisp-tender (easily pierced with a fork but still have a slight bite).
4. 4

   Season and Serve

   • Turn off the heat and carefully remove the steamer basket from the pot.
   • Transfer the hot green beans to a serving bowl.
   • Immediately drizzle with olive oil and sprinkle with salt and freshly ground black pepper.
   • Toss gently to coat evenly and serve warm.

Ingredients

• 1.5 cup brown rice (long-grain or basmati recommended)
• 3.75 cup water (for cooking)
• 1 tsp vegetable oil (optional, prevents sticking)

Instructions

1. 1

   Prepare the rice

   • Place the brown rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1-2 minutes.
   • For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain it completely.
2. 2

   Combine ingredients and bring to a boil

   • In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of water, and optional vegetable oil.
   • Bring the mixture to a rolling boil over high heat, which takes about 5-7 minutes.
3. 3

   Simmer the rice

   • Once boiling, immediately reduce the heat to the lowest possible setting.
   • Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It's important not to lift the lid.
4. 4

   Rest and fluff the rice

   • After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes to absorb the remaining steam.
   • Remove the lid and gently fluff the rice with a fork to separate the grains before serving.