Instructions
Wash and cook the spinach with a pinch of salt for 4-5 minutes. Set aside.
Wash and pierce the sweet potatoes, cook them in the microwave for 10 minutes or in the oven for 35-40 minutes.
Heat the olive oil in a frying pan, brown the salmon for 4 minutes on each side. Set aside.
In the same frying pan, add the spinach, cream, parmesan and mix.
Add the cooked, peeled and sliced sweet potatoes, the salmon and lemon wedges. Heat for 2 minutes and serve.
BOSTON BEER CHILI
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