Pan-Seared Salmon with Roasted Sweet Potato, Spinach, and Lemon-Dill Sauce

Ingredients

• 2 salmon fillets, skin on
• 1 medium sweet potato, peeled and cubed
• 2 cups fresh spinach
• 1 tablespoon olive oil
• Salt and pepper to taste
• For the lemon-dill sauce: 1/4 cup Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill, salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 20 minutes, or until tender.
3. Season salmon fillets with salt and pepper.
4. Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down in the hot skillet. Cook for 4-5 minutes, or until skin is crispy and golden brown.
5. Flip salmon and cook for another 2-3 minutes, or until cooked through.
6. In the same skillet, wilt spinach until it wilts.
7. For the sauce: Whisk together Greek yogurt, lemon juice, dill, salt, and pepper.
8. Serve salmon over a bed of wilted spinach, with roasted sweet potato and drizzled with lemon-dill sauce.