NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.5 cup Sweet potato

0.25 cup Tomato sauce

1 tsp Olive oil

1 cup Fresh spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with 0.5 tsp of olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20 minutes until the edges are golden and the centers are tender.

• 4

  While potatoes roast, season the salmon fillet evenly with the remaining sea salt, black pepper, and the garlic powder.

• 5

  Heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the salmon in the pan skin-side up and sear for 4 to 5 minutes per side until the exterior is crispy and the fish flakes easily with a fork.

• 7

  Remove the salmon from the pan and set aside; immediately add the fresh spinach to the hot pan and sauté for 1 minute until just wilted.

• 8

  In a small saucepan, gently warm the tomato sauce over low heat until simmering.

• 9

  To serve, place the roasted sweet potatoes and wilted spinach on a plate, top with the pan-seared salmon, and drizzle with the warm tomato sauce and fresh parsley.