NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon Fillet

1 medium Sweet Potato

2 cups Fresh Spinach

1 tbsp Olive Oil (for sweet potatoes)

1 tsp Olive Oil (for spinach)

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) to roast the sweet potato.

• 2

  Wash the sweet potato thoroughly, then dice it into 1-inch cubes. Toss the cubes with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

• 3

  Roast the sweet potato cubes in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.

• 4

  While the sweet potatoes are roasting, pat the salmon fillet dry. Season both sides with salt, pepper, and garlic powder.

• 5

  Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon fillet skin-side down (if applicable) for about 4 minutes until a golden crust forms.

• 6

  Flip the salmon and cook for an additional 3-4 minutes or until it reaches your preferred level of doneness.

• 7

  Meanwhile, in another pan, add 1 teaspoon of olive oil and gently sauté the fresh spinach over medium heat for 1-2 minutes just until it begins to wilt, retaining its vibrant green color.

• 8

  Plate the roasted sweet potato cubes and place the seared salmon fillet on top. Add the wilted spinach on the side.

• 9

  Serve immediately and enjoy your balanced, nutritious dinner.