06 Nov Recipe Thursday – Seared Salmon with Sweet Potatoes and Spinach Dinner in 30 minutes!
Simple salmon and sweet potatoes become a gourmet meal in 30 minutes, when topped with an easy, tangy lemon-caper sauce and spiked with a hit of spicy cayenne.
1 pound(s) sweet potatoes, peeled and cut into 1/2-inch cubes
1/4 cup(s) water
1 bag(s) (6-ounce) baby spinach
1/8 teaspoon(s) cayenne pepper
4 piece(s) (5 ounces each) skinless center-cut salmon fillet
1 cup(s) dry white wine
2 teaspoon(s) capers, rinsed
1/4 cup(s) chopped fresh flat-leaf parsley
1. In large microwave-safe bowl, combine potatoes, water, and 1/4 teaspoon each salt and freshly ground pepper. Cover with vented plastic wrap; microwave on high 9 minutes or until tender, stirring halfway through. Add spinach; recover and microwave 2 minutes longer.
2. Meanwhile, sprinkle cayenne and 1/8 teaspoon salt on salmon. In 12-inch nonstick skillet on medium, cook salmon 10 minutes or until knife pierces center easily (145 degrees F), turning over halfway through. Transfer to plate. From lemon, finely grate 1/2 teaspoon peel onto fish; into cup, squeeze 1 tablespoon juice.
3. To skillet, add wine and capers. Boil on high 2 minutes or until liquid is reduced by half, scraping browned bits from pan. Remove from heat; stir in lemon juice and parsley.
4. Divide potato mixture among plates; top with fish. Spoon sauce over fish.
Total Time: 30 min
Prep Time: 15 min
Courtesy of Good Housekeeping and triple tested!