Salmon Primavera and Sweet Potato Fries
Fresh, quick and oh so simple! It is the empty-the-fridge-on-your-salmon recipe that everyone should know.
- 3 sweet potatoes, sliced
- Sea salt, for taste
- Black pepper, for taste
- 2 Salmon steaks
- 1 French shallot, sliced
- 2 tomatoes, diced
- 4 tbsp of fresh lemon juice
- 4 tbsp of olive oil
- 1 handful of spinach
- Preheat the oven at 400°F.
- Drizzle olive oil and sea salt over your chopped sweet potatoes and mix well so they're all coated. Bake for 20-25 minutes (until crispy).
- Coat your salmon filets with sea salt, black pepper, olive oil and fresh lemon juice. Bake in the oven for 20 minutes (depending on how rare you like it, remove sooner if desired).
- On a separate tray, place chopped tomatoes and shallots and toss with a drizzle of olive oil. Bake for the last 10 minutes.
- In a pan over medium-high heat, drizzle olive oil and toss spinach with a dash of salt. Cook until wilted (happens quickly!).
- Place each salmon filet on a plate, cover with sautéed spinach leaves and then top with the tomato-shallot bake mixture. You can add more black pepper and a drizzle of balsamic glaze for a touch of sweetness! This can also be served with soup as I did for this particular meal.