YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Sautéed Spinach
Pan-seared salmon served with roasted sweet potatoes and sautéed spinach, finished with a bright squeeze of lemon and perfectly crispy skin.
INGREDIENTS
7.5 oz Wild Salmon Fillet
1/2 cup Cubed Sweet Potato
3 cups Fresh Spinach
1/2 tsp Extra Virgin Olive Oil
Lemon wedge
Salt and pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with a pinch of sea salt and roast for 20 minutes until tender and lightly browned.
Season the salmon fillet with sea salt and cracked black pepper on both sides.
Heat the olive oil in a high-quality non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the fresh spinach and a tablespoon of water, sautéing for 1 to 2 minutes until just wilted.
Plate the salmon alongside the roasted sweet potatoes and sautéed spinach, finishing with a generous squeeze of fresh lemon juice.