Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 sweet potato (large, peeled and cubed)
  • 1 red bell pepper (cut into bite-sized pieces)
  • 1 red onion (cut into bite-sized pieces)
  • 3 cups baby spinach leaves
  • 8 ounces salmon fillets ((2 fillets))
  • 2 teaspoons ground cumin
  • 1 tablespoon olive oil

Instruction

  • Preheat oven to 400 degrees F.
  • Toss the sweet potatoes, bell peppers, and onions with the olive oil and vinegar and season with salt and pepper. Lay on a sheet pan in a single layer and roast until tender, about 25-30 minutes.
  • While the vegetables are cooking, remove the salmon from the fridge and allow it to sit at room temperature for about 10 minutes. Season with salt and pepper and cumin.
  • Heat a large skillet over medium-high heat (cast iron works best) and let it sit for about 5 minutes until very hot. Add the olive oil and the salmon to the pan.
  • Cook the salmon until it lifts easily with a spatula and is well browned. Flip and finish cooking on the other side.
  • When the vegetables are done cooking, remove from the oven and immediately add the spinach to the hot pan. Stir with a spatula until the vegetables are tossed and the spinach is wilted.
  • Serve the salmon on top of the vegetables.