Pan-Seared Salmon with Wilted Spinach and Toasted Pecan-Sweet Potato Mash

Peel and cube the sweet potato, then boil until fork-tender. Drain and mash with a fork, folding in the toasted pecan pieces for texture.

Season the salmon fillet generously with Old Bay seasoning.

Heat a non-stick skillet over medium-high heat. Place the salmon skin-side down. Sear for 4-5 minutes until the skin is crisp and golden, then flip and cook for another 2-3 minutes until opaque and flaky.

In the same pan, add the minced garlic and fresh spinach. Sauté quickly for 1-2 minutes until the spinach is just wilted and fragrant.

Plate the sweet potato mash, top with the salmon fillet, and arrange the garlic-wilted spinach alongside. Garnish with an extra dusting of Old Bay for a subtle, savory kick.