Microwave Lemon-Dill Salmon with Sweet Potato and Spinach

Instructions

1. 1

   Place the cubed sweet potatoes in a large microwave-safe dish. Add 2 tablespoons of water, cover loosely with a microwave-safe lid, and microwave on high for 10–14 minutes, stirring halfway through, until tender.

2. 2

   Carefully drain any remaining water from the sweet potatoes. Add 1 tablespoon of olive oil and gently toss to coat. Cover and set aside.

3. 3

   Cut the lemon in half. Thinly slice one half and squeeze the juice from the other half into a small bowl. Mix the lemon juice with the remaining 1 tablespoon of olive oil and the chopped dill.

4. 4

   Arrange the salmon fillets in a single layer in a microwave-safe dish. Spoon the lemon-dill mixture over the salmon and place the lemon slices on top.

5. 5

   Cover the dish loosely and microwave on high for 4–7 minutes, rotating the dish halfway through if necessary. Cook until the salmon is opaque, flakes easily, and reaches an internal temperature of 63°C (145°F). Allow it to rest, covered, for 1 minute.

6. 6

   Place the baby spinach in a large microwave-safe bowl. Cover and microwave on high for 2–3 minutes, stirring halfway through, until wilted. Carefully drain any excess liquid.

7. 7

   Divide the sweet potatoes and wilted spinach among serving plates. Add the salmon, spoon any cooking juices over it, and serve immediately.