Lemon Butter Tarragon Salmon sided with Mashed Sweet Potatoes and Steamed Green Beans
First I peel and chop the sweet potatoes in to 2 inch chunks, put them in a steamer pot and steam for about 20 minutes or until soft. After they are steamed I place them in a bowl and add butter, spoonful of apricot preserves, and a splash of almond milk. Mash well.
I use fresh green beans when I can so I used the pot to steam them after the sweet potatoes were done. About 20 minutes as well or until soft.
I also decided this go round to use fresh everything so my tarragon and lemon are fresh. I have used bottled juice and dried tarragon before and it works just fine. I was making two filets so I melted about half a stick of butter, squeezed the lemon juice in and added finely chopped tarragon, stirring it all together with a spoon.
I always line my baking pan with aluminum foil because it makes life so much easier and I drizzle olive oil on top of the aluminum foil and rub it around so the salmon does not stick.
I have a basting brush which I use to
Add a salad and some water or sweet tea and voila! you have got a super yummy and not bad for you meal!
Until Next Time....