Salmon's flaky, tender deliciousness can stand on its own, but just because it can doesn't mean it should. We enrobe the subtle fish with a creamy sauce of roasted red pepper pesto, nutty Parmesan, and rich butter, a divine sauce for a delicate fish. The sweet potato and spinach hash on the side merely augments the perfection already revealed. Have we given this fine fish enough love? There's no such thing.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and cut sweet potato into ¾" pieces.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Roast the Sweet Potato
Place sweet potato, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet. Toss to coat evenly.
Spread into a single layer and roast in hot oven until tender, 15-18 minutes.
While sweet potato roasts, marinate tomatoes and spinach.
Marinate the Tomatoes and Spinach
In a large mixing bowl, combine tomatoes, spinach, and a pinch of salt and pepper. Marinate at least 5 minutes.
Cook the Salmon
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add salmon, skin side up, to hot pan and cook undisturbed, 4-6 minutes.
Flip, and cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove salmon to a plate. Wipe pan clean and reserve.
Make Sauce and Finish Vegetables
Return pan used to cook salmon to medium heat. Add cream to hot pan and stir occasionally until slightly thickened, 2-3 minutes.
Remove from burner and stir in red pepper pesto, butter, and Parmesan. Season with a pinch of salt.
Stir in sweet potato to bowl containing tomato and spinach until combined.
Plate as pictured on front of card, placing salmon on sauce. Bon appétit!
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