YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Spinach and Sweet Potato Mash
Pan-seared salmon served over a creamy sweet potato mash with garlicky sautéed spinach, finished with a bright and zesty lemon squeeze.
INGREDIENTS
7.5 ounces Salmon Fillet
150 grams Sweet Potato
3 cups Fresh Spinach
1.5 teaspoons Extra Virgin Olive Oil
2 tablespoons Non-fat Greek Yogurt
2 cloves Garlic
PREPARATION
Peel and dice the sweet potato into small cubes, then steam or boil until very tender.
While the potato cooks, mince the garlic and pat the salmon fillet dry with a paper towel, seasoning it with salt and pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference, then remove from the pan to rest.
In the same skillet, add the remaining oil and minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the skillet and toss until just wilted, then remove from heat.
Mash the cooked sweet potato with the Greek yogurt until smooth and creamy.
Plate the sweet potato mash, top with the garlic spinach, and place the seared salmon on top before serving with a fresh lemon wedge.