YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Sautéed Spinach
Pan-seared salmon served with caramelized roasted sweet potatoes and garlic-sautéed spinach, finished with a bright squeeze of zesty lemon.
INGREDIENTS
10.6 oz Salmon Fillet
1 medium Sweet Potato
3 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.
Peel and cube the sweet potato into bite-sized pieces, then toss with half the olive oil and a pinch of salt.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are caramelized.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a large non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Remove the salmon from the pan and add the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the pan and toss until just wilted, then remove from heat.
Plate the salmon alongside the roasted sweet potatoes and sautéed spinach, finishing with a fresh squeeze of lemon juice.