YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Sautéed Spinach
Pan-seared wild salmon served with cinnamon-roasted sweet potato cubes and garlic-sautéed spinach, finished with a squeeze of bright lemon.
INGREDIENTS
11 oz Wild Salmon Fillet
150g Sweet Potato
4 cups Fresh Spinach
1 tsp Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into bite-sized pieces, tossing them with half the olive oil and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until tender and slightly caramelized.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat the remaining olive oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the pan and sear for 4 to 5 minutes until a golden crust forms, then flip and cook for another 3 minutes.
Remove the salmon from the pan and immediately add the minced garlic and fresh spinach to the residual heat.
Sauté the spinach for 1 to 2 minutes until just wilted, then serve alongside the salmon and roasted potatoes with a fresh lemon wedge.