YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes and garlicky sautéed spinach, finished with a squeeze of lemon for a bright, zesty touch.
INGREDIENTS
6 ounces Salmon Fillet
250 grams Sweet Potato
2 cups Fresh Spinach
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Ghee
2 cloves Garlic
PREPARATION
Peel and cube the sweet potatoes, then boil in a pot of salted water until fork-tender.
Drain the potatoes and mash them thoroughly with the ghee and a pinch of sea salt until the texture is creamy.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for approximately 4 to 5 minutes per side until the exterior is golden and the center is just opaque.
Remove the salmon from the pan and set aside to rest.
Add the remaining olive oil and minced garlic to the same skillet, sautéing for 30 seconds until fragrant.
Add the spinach to the skillet and toss frequently until the leaves are just wilted.
Plate the sweet potato mash, top with the garlic spinach, and place the seared salmon on top to serve.