YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Sautéed Spinach
Pan-seared salmon served alongside roasted sweet potato cubes and garlic-sautéed spinach, finished with a bright and zesty squeeze of lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
150 grams Sweet Potato, cubed
3 cups Fresh Baby Spinach
1.5 teaspoons Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with half a teaspoon of 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 caramelized.
Season the salmon fillet with sea salt and black pepper on both sides.
Heat half a teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 minutes.
Remove the salmon from the pan and add the final half teaspoon of oil along with the minced garlic.
Add the spinach to the skillet and sauté for 1 to 2 minutes until just wilted.
Serve the seared salmon alongside the roasted sweet potatoes and garlic spinach with a fresh lemon wedge.