YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Sweet Potato Mash
Pan-seared salmon fillet served over creamy mashed sweet potatoes and garlicky sautéed spinach, finished with a squeeze of lemon for a bright, buttery bite.
INGREDIENTS
150g Salmon Fillet
120g Sweet Potato, cubed
100g Fresh Spinach
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tsp Lemon Juice
PREPARATION
Peel and cube the sweet potato, then boil in a pot of salted water for 10-12 minutes until tender.
Drain the sweet potatoes and mash thoroughly until smooth, adding a pinch of salt if desired.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until the center is just opaque, then remove from the pan and let rest.
In the same skillet, add the remaining oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the spinach to the skillet and toss frequently until just wilted, then stir in the lemon juice.
Serve the seared salmon over the sweet potato mash with the garlic spinach on the side.