YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Sautéed Spinach
Pan-seared wild salmon served with tender roasted sweet potato cubes and garlic-sautéed spinach, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 ounces Wild Salmon Fillet
150 grams Sweet Potato, cubed
2 cups Fresh Spinach
2 teaspoons Avocado Oil
1 clove Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.
Spread the potatoes in a single layer and roast for 20 to 25 minutes until tender and lightly browned.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is crisp.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until your desired level of doneness is reached.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach to the pan and toss constantly until just wilted.
Plate the roasted sweet potatoes and sautéed spinach alongside the salmon.
Finish the dish with a fresh squeeze of lemon juice over the salmon and greens.