NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 small Sweet potato

2 cups Fresh baby spinach

1 tsp Extra virgin olive oil

1 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

1 clove Garlic

PREPARATION

• 1

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

• 2

  Slice the sweet potato into thin, even wedges and toss them on the baking sheet with 0.5 tsp of olive oil and a pinch of salt and pepper.

• 3

  Roast the sweet potato wedges for 15 minutes to give them a head start on caramelizing.

• 4

  Season the salmon fillet with the dried rosemary, remaining salt, remaining pepper, and a generous squeeze of lemon juice.

• 5

  Carefully move the potatoes to one side of the pan and place the salmon fillet on the other side.

• 6

  Return the pan to the oven and roast for another 10 to 12 minutes until the salmon is opaque and flakes easily with a fork.

• 7

  While the salmon finishes, heat the remaining 0.5 tsp of olive oil in a skillet over medium heat and sauté the minced garlic for 1 minute until fragrant.

• 8

  Add the fresh baby spinach to the skillet and toss for 1 to 2 minutes until just wilted.

• 9

  Plate the roasted salmon and sweet potatoes over the bed of garlicky spinach and serve immediately.