1. Peel and cut 1-2 sweet potatoes into small cubes
2. Thinly slice 1-2 red peppers
3. Peel and chop or mince 4-6 cloves garlic
• 2 King salmon (wild) fillets, washed and patted dry, skin on
• One to two sweet potatoes, peeled and cut into cubes
• 1 red pepper, sliced thin
• 4 garlic cloves, peeled and chopped or minced
• 2 cups baby spinach leaves
• 3 TBSP extra virgin olive oil
• 2 TBSP water
• 2 tsp turmeric
• Sea salt and pepper to taste
Place cubed sweet potatoes, sliced red pepper and chopped garlic in a plastic zip bag with 1 tablespoon of the olive oil; close tightly and shake bag until the vegetables are well covered with oil and the garlic is evenly dispersed. Spoon into a glass baking dish and cover. Bake at 400 degrees for 15 minutes. Remove, stir vegetables, then return to oven for 10 minutes more. Potato cubes should break easily when pierced with a fork. Keep covered and set aside.
Meanwhile, pour 1 tablespoon olive oil into a medium sauté pan. Add the spinach. Sauté on medium, stirring until tender, about 5 minutes. Remove from pan and add the cooked spinach to the sweet potato/garlic dish, re-cover and keep warm.
Next, pat dry the salmon very well. In a clean sauté pan (or you can use the same pan as the spinach), add the last tablespoon of olive oil and pre-heat on medium-high until oil is hot. Add the salmon fillets to the pan, skin side down, and reduce the heat to medium-low. Sprinkle the salmon with turmeric, salt and pepper. Halfway through cooking, add 1-2 tablespoons of water. Cook on medium-low until salmon is light pink inside.
When done, place the salmon fillets on a platter; drain the vegetables and place them around the salmon. Serve warm.