YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Sautéed Spinach
Pan-seared salmon served with oven-roasted sweet potato cubes and garlic-sautéed spinach, finished with a squeeze of bright lemon and a buttery, crisp skin.
INGREDIENTS
9.5 ounces Wild Atlantic Salmon Fillet
100 grams Sweet Potato, cubed
2 cups Fresh Spinach
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Grass-fed Ghee
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 the olive oil, sea salt, and cracked black pepper, then roast for 20-25 minutes until tender and slightly browned.
Pat the salmon fillet completely dry with a paper towel to ensure a perfect sear, then season both sides with salt.
Heat the ghee in a cast-iron or stainless steel skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down, pressing firmly with a spatula for 10 seconds to prevent curling, and sear for 5 minutes until the skin is golden and crisp.
Flip the fillet carefully and cook for an additional 2-3 minutes depending on your desired level of doneness.
Remove the salmon from the pan to rest, then immediately add the minced garlic and spinach to the residual heat in the skillet.
Sauté the spinach for 30-60 seconds until just wilted and bright green.
Plate the salmon alongside the roasted sweet potatoes and sautéed spinach, finishing with a fresh squeeze of lemon juice if desired.