YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Sweet Potato Mash
Pan-seared salmon served over a creamy sweet potato mash with sautéed garlic spinach, finished with a squeeze of bright lemon.
INGREDIENTS
8 ounces Wild-Caught Salmon Fillet
140 grams Sweet Potato
3 cups Fresh Baby Spinach
1 teaspoon Extra Virgin Olive Oil
2 cloves Garlic
PREPARATION
Peel and cube the sweet potato, then boil in a pot of water until fork-tender.
Drain the sweet potato and mash thoroughly until smooth, seasoning with a pinch of sea salt if desired.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily.
Remove the salmon from the pan and let it rest on a plate.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Add the baby spinach to the skillet and toss frequently until just wilted.
Serve the seared salmon over the sweet potato mash with the garlic spinach on the side.