YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon Sweet Potato Spinach Salad
Pan-seared salmon with a crispy skin served atop a bed of tender baby spinach and roasted sweet potato cubes finished with a zingy lemon squeeze.
INGREDIENTS
7 oz Salmon fillet
0.5 cup Sweet potato
2 cup Baby spinach
0.5 tbsp Extra virgin olive oil
1 tsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat oven to 400°F and toss cubed sweet potatoes with half of the olive oil and a pinch of sea salt.
Roast sweet potatoes on a parchment-lined tray for 20 minutes until tender and lightly browned.
Season the salmon fillet evenly with garlic powder, sea salt, and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place salmon skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for 3 minutes.
Assemble the salad by placing baby spinach in a bowl, topping with roasted sweet potatoes and the salmon, then finishing with lemon juice.