YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Roasted Sweet Potatoes
Pan-seared salmon fillet served with garlicky sautéed spinach and tender roasted sweet potato cubes, finished with a bright squeeze of zesty lemon.
INGREDIENTS
4.2 ounces Salmon Fillet
1 cup cubed Sweet Potato
2 cups Fresh Spinach
1.5 tablespoons Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Lemon Juice
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
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, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20 to 25 minutes until they are tender and slightly caramelized on the edges.
Season the salmon fillet with the remaining salt and pepper.
Heat a large non-stick skillet over medium-high heat with the remaining olive oil.
Place the salmon in the pan and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 minutes until opaque throughout.
Remove the salmon from the pan and set aside.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Add the spinach to the skillet and toss constantly for 1 to 2 minutes until just wilted.
Serve the seared salmon alongside the roasted sweet potatoes and garlic spinach, finishing the dish with a fresh squeeze of lemon juice.