Pan Seared Salmon with Roasted Vegetables

By cushey27

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 large sweet potato, peeled and cubed
• 1 red bell pepper, cut into bite sized pieces
• 1 red onion, cut into bite sized pieces
• 3 cups baby spinach leaves
• 2 salmon filets
• 2 teaspoons ground cumin
• 1 tablespoon olive oil

Details

Servings 2
Adapted from skinnyms.com

Preparation

Step 1

Preheat oven to 400 degrees F.

Toss the sweet potatoes, bell peppers, and onions with the olive oil and vinegar and season with salt and pepper. Lay on a sheet pan in a single layer and roast until tender, about 25-30 minutes.
While the vegetables are cooking, remove the salmon from the fridge and allow it to sit at room temperature for about 10 minutes. Season with salt and pepper and cumin.
Heat a large skillet over medium high heat (cast iron works best) and let it sit for about 5 minutes until very hot. Add the olive oil and the salmon to the pan.
Cook the salmon until it lifts easily with a spatula and is well browned. Flip and finish cooking on the other side.
When the vegetables are done cooking, remove from the oven and immediately add the spinach to the hot pan. Stir with a spatula until the vegetables are tossed and the spinach is wilted.
Serve the salmon on top of the vegetables.

Read more at http://skinnyms.com/cumin-scented-pan-seared-salmon-with-balsamic-roasted-vegetables/#UzCf0KPjOUwOvoim.99