NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Salmon Fillet

150g Sweet Potato

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Fresh Lemon Juice

PREPARATION

• 1

  Peel and cube the sweet potato, then steam or boil until fork-tender, approximately 12 minutes.

• 2

  Drain the sweet potato and mash thoroughly until smooth, adding a splash of hot water if needed for consistency.

• 3

  Pat the salmon fillet completely dry with a paper towel and season with sea salt and black pepper.

• 4

  Heat half of the olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 5

  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.

• 6

  Remove the salmon from the pan and lower the heat to medium, adding the remaining olive oil and minced garlic.

• 7

  Sauté the garlic for 30 seconds until fragrant, then toss in the fresh spinach.

• 8

  Cook the spinach for 1 to 2 minutes until just wilted and bright green.

• 9

  Plate the sweet potato mash, top with the garlic spinach and seared salmon, and finish with a squeeze of fresh lemon juice.