YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Roasted Sweet Potatoes
Pan-seared salmon fillet served with roasted sweet potato cubes and garlicky sautéed spinach, finished with a squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
4.5 oz Salmon Fillet
1.25 cups cubed Sweet Potato
2 cups Fresh Spinach
1 tbsp Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato into 1/2-inch pieces, then toss with half of the olive oil, sea salt, and black pepper.
Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until they are tender and 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 non-stick skillet over medium-high heat.
Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.
Remove the salmon from the pan and set aside; in the same pan, add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach to the pan and toss until just wilted, then finish with a squeeze of fresh lemon juice.
Plate the salmon alongside the roasted sweet potatoes and garlic spinach for a balanced, nutrient-dense meal.