YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Sweet Potato Mash
Pan-seared salmon fillet served over a bed of creamy mashed sweet potatoes and garlicky sautéed spinach, finished with a sprinkle of flaky sea salt.
INGREDIENTS
5.5 oz Wild Salmon Fillet
200g Sweet Potato
3 cups Fresh Spinach
1 tbsp Extra Virgin Olive Oil
1 tsp Ghee
2 cloves Garlic, minced
PREPARATION
Peel the sweet potato and cut into cubes, then boil in water until tender, about 12-15 minutes.
Drain the sweet potatoes and mash them with the ghee and a pinch of sea salt until smooth and 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 and sear the salmon skin-side down for 4-5 minutes until crispy.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches your desired doneness, then remove from the pan to rest.
In the same skillet, add the remaining olive oil and minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the skillet and toss until just wilted, about 1-2 minutes.
Plate the sweet potato mash, top with the garlic spinach, and place the seared salmon on top.