Salmon and Sweet Potato Toast
Ingredients
- 1 Japanese sweet potato
- 1 wild caught salmon fillet
- Avocado oil
- Bae seasoning
- Fresh spinach
- 1/2 ripe avocado
Preparation
Broil the Japanese sweet potato on the bottom shelf for 10 minutes.
Heat a skillet over medium heat, add avocado oil, season the salmon with bae seasoning, and cook for 3 minutes on each side.
Sauté the spinach in a pan until wilted
Mash 1/2 avocado
Layer the cooked salmon on the sweet potato toast, then add the sautéed spinach and mashed avocado.
