YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy Spinach and Garlic Sautéed Sweet Potatoes
Pan-seared salmon served with garlic-infused sweet potatoes and spinach wilted in a splash of coconut milk, finished with a squeeze of bright lemon.
INGREDIENTS
3.5 ounces Salmon Fillet
150 grams Sweet Potato, diced
2 cups Fresh Spinach
2 tablespoons Full-Fat Coconut Milk
1.5 teaspoons Avocado Oil
1 clove Garlic, minced
PREPARATION
Dice the sweet potato into small cubes and finely mince the garlic.
Heat half the avocado oil in a skillet over medium heat and sauté the sweet potatoes until tender and golden.
Stir in the garlic for the final minute of cooking until fragrant, then set the potatoes aside.
Season the salmon fillet with a pinch of sea salt and black pepper.
Heat the remaining oil in the skillet and sear the salmon for 4-5 minutes per side until the skin is perfectly crisp.
Remove the salmon and add the spinach to the pan, stirring until just wilted.
Stir in the coconut milk and simmer for one minute until the sauce thickens slightly.
Serve the salmon over the creamy spinach alongside the sautéed sweet potatoes.