YOUR SOLIN GENERATED RECIPE
Crispy Salmon Bowl with Roasted Sweet Potatoes and Pico de Gallo
Pan-seared salmon served over roasted sweet potato cubes and fresh greens, topped with zesty pico de gallo for a refreshing, lime-kissed finish.
INGREDIENTS
6.35 oz Salmon Fillet
120g Sweet Potato, cubed
1/4 cup Pico de Gallo
1 cup Fresh Spinach
1 tsp Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.
Roast the sweet potatoes for 20-25 minutes until they are fork-tender and slightly browned.
Pat the salmon fillet dry and season with sea salt and black pepper.
Heat the remaining avocado oil in a cast-iron or non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is perfectly crispy.
Flip the fillet and cook for an additional 2-3 minutes until the center is just opaque.
Build your bowl by placing the fresh spinach at the bottom, followed by the roasted sweet potatoes and salmon.
Finish the dish with a generous spoonful of fresh pico de gallo for a bright, acidic pop.