Ingredients

• salmon fillets - 2 (about 6 oz each)
• sweet potatoes - 2 medium, diced
• olive oil - 2 tablespoons
• garlic - 2 cloves, minced
• lemon - 1, juiced and zested
• fresh rosemary - 1 tablespoon, chopped
• salt - to taste
• black pepper - to taste
• baby spinach - 2 cups

Instructions

1. 1.

   Heat 1 tablespoon of olive oil in a large skillet over medium heat.

2. 2.

   Add the diced sweet potatoes and season with salt and pepper. Cook for 10-12 minutes until tender.

3. 3.

   In the same skillet, push the sweet potatoes to one side and add the remaining olive oil.

4. 4.

   Place the salmon fillets skin-side down in the skillet. Season with salt, pepper, garlic, lemon zest, and rosemary.

5. 5.

   Cook the salmon for 4-5 minutes on each side, or until cooked through.

6. 6.

   Squeeze lemon juice over the salmon and sweet potatoes.

7. 7.

   Add baby spinach to the skillet and toss until wilted.

8. 8.

   Serve immediately, dividing the salmon, sweet potatoes, and spinach between two plates.

Nutritional Facts