Salmon, Spinach & Sweet Potatoes

I absolutely loved this dinner! It was sooooooooooo delicious, healthy and really full of texture and taste. We normally make the salmon on a pan with about a teaspoon and a half of oil on medium heat. That’s just the easiest for us and we love it, but if you have a different way, please…

INGREDIENTS:

Fresh salmon
3 Lemons
Sweet Potatoes peeled and cut into slices (like potato wedges)
Spinach
Cucumbers
Tomatoes
Sesame seeds
Salt
Pepper
Dried cilantro
Dried basil
Dried oregano
1 clove of garlic
1 tbsp flaxseed oil
Nuts (I have a mix of walnuts, peanuts, and cashes all chopped)

SALMON PREPARATION:

Squeeze one lemon on the salmon and sprinkle with herbs, salt and pepper, let it marinade while you chop the veggies.

SALAD:

Grab some spinach, wash, cut, and put in a bowl. Cut some tomatoes and cucumbers in small squares and throw on spinach. Squeeze 2 lemons and mix well. Throw in the nuts and sesame seeds, mix. This is when I used the salad booster, I added about 1 tbsp of it and mixed it really good and finally mixed in the flaxseed oil. Set aside.

POTATOES:

Preheat oven to 375. Cut the peeled potatoes into wedges. On a baking sheet, pour 1 teaspoon of oil and smear it so the potatoes don’t stick. Add the potatoes and sprinkle with salt and pepper. I also added a little bit of oil on the top but I mean a tiny bit…I would do it better next time and use a brush to brush them and use less oil. Cook until soft inside. I kind of burn mine a little bit :|

SALMON:

Like I said, we use a bit of oil (about 1.5 tsp of olive oil in this case) and pan grilled the salmon. I throw the garlic as first thing and cook for about 1 minute or until golden brown, then I add the salmon. I flip it from time to time to give both sides flavor and cook until it’s flaky…overcooking it is no good. Lesson learned :) I think ours took about 15 minutes.