Alaskan Sesame-Ginger Salmon Bites with Wilted Spinach

Preheat your oven to 400 deg F (200 deg C).

Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt. Arrange them on a parchment-lined baking sheet and roast for 15-18 minutes until tender and slightly caramelized at the edges.

While the potatoes roast, cut the salmon into bite-sized 1-inch cubes. Heat the remaining olive oil in a non-stick skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant, then add the salmon bites. Sear for 2-3 minutes per side until the glaze caramelizes and the salmon is opaque.

Lower the heat, toss in the fresh spinach, and stir gently for about 60 seconds until just wilted. Remove from heat immediately to maintain the vibrant green color.

Plate the salmon and spinach mixture alongside the roasted sweet potato cubes. Serve immediately while warm, perhaps with a final squeeze of fresh lemon if desired.