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.
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!