This colorful dish is packed with nutrients to nourish the body and the mind. As directed, it serves two, so try it for a weekend date night at home, or double or triple the recipe to feed a family any night of the week.
Recipe and photograph by Lauren McElwain
One 6-ounce salmon filet
2 medium-sized sweet potatoes
2 big handfuls of fresh spinach leaves
1 teaspoon garlic powder
½ cup feta cheese
½ cup sliced almonds
Season salmon as desired. In a pan, heat 1-2 tablespoons olive oil over medium-low heat. Add salmon and pan-fry until done. Transfer to a plate, and set aside.
Cook sweet potatoes in the microwave on the potato setting (or approximately 5-7 minutes), until soft.
In a pan, heat olive oil and garlic powder. Stir in the spinach leaves and saute until just wilted, about 3-5 minutes. Remove from heat.
To assemble the dish, cut the sweet potato in half long-ways and mash the insides with a fork until soft. Place a layer of wilted spinach on top of the sweet potato. Next, layer the cooked salmon (chopped into bite-size pieces). Top with feta cheese and almonds, and serve hot.