YOUR SOLIN GENERATED RECIPE
Sheet Pan Salmon with Roasted Sweet Potatoes
Oven-roasted salmon fillets and caramelized sweet potato cubes served over a bed of vibrant wilted spinach with a zesty lemon finish.
INGREDIENTS
6.5 oz salmon fillet
0.75 cup sweet potato
2 cup spinach
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.5 whole lemon
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Peel and cube the sweet potato into half-inch pieces and place them on the prepared sheet pan.
Drizzle the sweet potatoes with half of the olive oil, sea salt, and black pepper, then toss to coat evenly.
Roast the sweet potatoes for 15 minutes until they begin to soften and develop slightly golden edges.
Remove the pan from the oven and move the potatoes to the sides to make room for the salmon fillet in the center.
Brush the salmon with the remaining olive oil and season it with the garlic powder and a pinch of salt.
Return the pan to the oven and roast for another 10 to 12 minutes until the salmon is opaque and flakes easily with a fork.
During the final 2 minutes of roasting, scatter the spinach over the hot pan to allow it to wilt slightly from the oven heat.
Squeeze the juice of the half lemon over the salmon and vegetables before serving immediately.