NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

150 grams Sweet Potato, cubed

2 cups Fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt and black pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until tender and slightly browned.

• 4

  While the potatoes roast, pat the salmon fillet completely dry with a paper towel and season the skin side with salt.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the salmon skin-side down in the hot pan and press gently with a spatula for 30 seconds to ensure even contact.

• 7

  Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes until your desired doneness.

• 8

  Remove the salmon from the pan and let it rest on a plate.

• 9

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 10

  Add the fresh spinach to the pan and toss quickly for 1 to 2 minutes until just wilted.

• 11

  Serve the crispy salmon alongside the roasted sweet potatoes and garlic spinach.