YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Sweet Potato Mash
Pan-seared salmon served over a creamy sweet potato mash with garlicky sautéed spinach, finished with a squeeze of lemon and a buttery, golden crust.
INGREDIENTS
6 oz Wild Atlantic Salmon
250g Sweet Potato
2 cups Fresh Spinach
1 tbsp Ghee
0.5 tbsp Avocado Oil
2 cloves Garlic
PREPARATION
Peel and cube the sweet potato, then boil in salted water until tender, about 12-15 minutes.
Drain the sweet potatoes and mash them with ghee and a pinch of sea salt until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat avocado oil in a cast-iron skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.
Flip the salmon and cook for another 3-4 minutes until the skin is crisp and the fish is cooked through.
Remove the salmon from the pan and add the minced garlic to the residual oil, sautéing for 30 seconds until fragrant.
Toss in the fresh spinach and cook just until wilted, then serve immediately alongside the salmon and mash.