YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Crispy Sweet Potato Wedges
Pan-seared salmon served with garlicky sautéed spinach and oven-roasted sweet potato wedges, finished with a squeeze of lemon for a bright, zesty tang.
INGREDIENTS
6 oz Salmon Fillet
120 grams Sweet Potato
2 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.
Slice the sweet potato into thin wedges, toss with half the olive oil and sea salt, and roast for 20-25 minutes until the edges are golden.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until the center is just opaque, then remove from the pan to rest.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant before adding the fresh spinach.
Toss the spinach until just wilted and bright green, then plate immediately alongside the salmon and sweet potato wedges.