YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Sweet Potatoes and Sautéed Spinach
Crisp pan-seared salmon served with caramelized roasted sweet potatoes and garlic-sautéed spinach, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
1.25 cups cubed Sweet Potato
2 cups Fresh Spinach
2 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and caramelized.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat a large cast-iron or non-stick skillet over medium-high heat with the remaining teaspoon of olive oil.
Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to create a golden crust.
Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then add the spinach and cook until just wilted.
Plate the salmon alongside the roasted sweet potatoes and sautéed spinach, finishing with a fresh squeeze of lemon juice over the fish.