YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Sautéed Spinach and Roasted Sweet Potato
Pan-seared salmon fillet served with garlic-infused spinach and tender roasted sweet potato cubes, finished with a squeeze of bright zesty lemon.
INGREDIENTS
5.6 ounces Salmon Fillet
3.5 ounces Sweet Potato, cubed
3 cups Fresh Baby Spinach
1 teaspoon Olive Oil
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, spreading them evenly on the baking sheet.
Roast the sweet potatoes for 20-25 minutes until they are tender and slightly browned.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet 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 set it aside to rest.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh baby spinach to the skillet and toss frequently until just wilted.
Plate the seared salmon alongside the roasted sweet potatoes and garlic spinach, finishing with a fresh squeeze of lemon juice if desired.