NUTRITION

SERVINGS

INGREDIENTS

12 oz Salmon Fillet

150g Sweet Potato, cubed

2 cups Fresh Spinach

1 tsp Olive Oil

1 clove Garlic, minced

1 wedge Lemon

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, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 20 to 25 minutes until they are tender and slightly browned.

• 4

  Season the salmon fillet with sea salt and black pepper on both sides.

• 5

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

• 6

  Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for another 3 minutes.

• 7

  Remove the salmon from the pan and set aside to rest.

• 8

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

• 9

  Add the fresh spinach to the skillet and toss constantly until just wilted.

• 10

  Plate the seared salmon alongside the roasted sweet potatoes and sautéed spinach, finishing with a fresh squeeze of lemon juice over the fish.