YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Sauteed Spinach
Pan-seared salmon served alongside roasted sweet potatoes and garlic-sautéed spinach, featuring a perfectly seasoned and crisp skin.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
100g Sweet Potato, cubed
2 cups Fresh Baby Spinach
0.5 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Place the cubed sweet potatoes on the sheet, season with sea salt, and roast for 20 minutes until tender.
While potatoes roast, pat the salmon fillet completely dry with a paper towel and season the flesh side with salt.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 5 minutes until the skin is golden.
Flip the salmon and cook for another 3-4 minutes until the center is just opaque.
Remove the salmon from the pan, then add the olive oil, minced garlic, and spinach to the same skillet, sautéing until just wilted.
Plate the seared salmon over the bed of greens with the roasted sweet potatoes on the side.