YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Sautéed Spinach
Pan-seared wild salmon served with roasted sweet potato cubes and garlic-sautéed spinach, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
100g Sweet Potato, cubed
2 cups Fresh Spinach
2 tsp Avocado Oil
1 clove Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and dice the sweet potato into small, uniform cubes for even cooking.
Toss the sweet potato cubes with one teaspoon of avocado oil and a pinch of salt, then roast for 20 minutes until tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness, then remove from the pan.
In the same skillet, add the minced garlic and fresh spinach, sautéing for 1-2 minutes until just wilted.
Serve the salmon alongside the roasted sweet potatoes and spinach, topped with a fresh squeeze of lemon juice.