Turmeric Salmon Hash with Ginger Sweet Potato, Wilted Spinach, and Blueberry

Instructions

1. 01

   Heat the oven to 220°C (425°F). Toss the sweet potato cubes with 1 teaspoon of the olive oil, the grated ginger, a pinch of salt, and pepper. Spread on a small sheet pan and roast 12 minutes, tossing once at the halfway mark, until tender at the core and crisped at the edges.

2. 02

   While the sweet potato roasts, pat the salmon dry. Rub it with the turmeric and a pinch of salt on both sides.

3. 03

   Heat the remaining teaspoon of olive oil in a nonstick skillet over medium-high heat. Lay the salmon top-side down and cook 3 minutes without moving it.

4. 04

   Flip the salmon, add the garlic to the pan, and cook 2 more minutes — the salmon should flake when you press it with a fork.

5. 05

   Lift the salmon onto a warm plate. In the same skillet (off heat), add the spinach and toss for 60 seconds until just wilted in the residual heat.

6. 06

   Plate the sweet potato cubes, top with the wilted spinach and the salmon. Scatter the hemp seeds, drizzle the lemon juice, and finish with a crack of black pepper. Serve the blueberries on the side.