YOUR SOLIN GENERATED RECIPE
Grilled Salmon Fillet with Garlic Sautéed Spinach and Sweet Potato Mash
Grilled salmon fillet paired with creamy mashed sweet potatoes and spinach sautéed in garlic, finished with a squeeze of lemon for a bright, zesty touch.
INGREDIENTS
7.5 ounces Salmon Fillet
300 grams Sweet Potato
1 tablespoon Grass-fed Butter
1 tablespoon Extra Virgin Olive Oil
3 cups Fresh Spinach
2 cloves Garlic
PREPARATION
Peel and cube the sweet potatoes, then place them in a pot of boiling water until fork-tender.
Drain the potatoes and mash them thoroughly with the grass-fed butter and a pinch of sea salt until creamy.
Preheat a grill or grill pan to medium-high heat and lightly coat the salmon with a small portion of the olive oil.
Grill the salmon for approximately 4-5 minutes per side, or until the internal temperature reaches 145°F and the skin is crisp.
While the salmon rests, heat the remaining olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant.
Add the fresh spinach to the skillet and toss constantly until the leaves are just wilted and bright green.
Serve the grilled salmon over a generous bed of sweet potato mash with the garlic spinach on the side.