NUTRITION

SERVINGS

INGREDIENTS

9 oz Salmon Fillet

180g Sweet Potato

100g Fresh Spinach

1.5 tsp Olive Oil

2 cloves Garlic

1 Lemon Wedge

PREPARATION

• 1

  Peel and cube the sweet potato, then boil in a pot of water until tender, about 10-12 minutes.

• 2

  Drain the sweet potato and mash until smooth, adding a splash of water or vegetable broth if needed for consistency.

• 3

  Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

• 4

  Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 5

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.

• 6

  Flip the salmon and cook for another 3-4 minutes until cooked through to your preference, then remove from the pan.

• 7

  In the same skillet, add the remaining half teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.

• 8

  Add the spinach to the skillet and toss until just wilted, about 1-2 minutes.

• 9

  Plate the sweet potato mash, top with the salmon, and serve the garlic spinach on the side with a fresh lemon wedge.