Seared Salmon with Sweet Potatoes

1. 1

   In large microwave-safe bowl, combine potatoes, water, and 1/4 teaspoon each salt and freshly ground pepper.

2. 2

   Cover with vented plastic wrap; microwave on high 9 minutes or until tender, stirring halfway through.

3. 3

   Add spinach; recover and microwave 2 minutes longer.

4. 4

   Meanwhile, sprinkle cayenne and 1/8 teaspoon salt on salmon.

5. 5

   In 12-inch nonstick skillet on medium, cook salmon 10 minutes or until knife pierces center easily (145 degrees F), turning over halfway through.

6. 6

   Transfer to plate.

7. 7

   From lemon, finely grate 1/2 teaspoon peel onto fish; into cup, squeeze 1 tablespoon juice.

8. 8

   To skillet, add wine and capers.

9. 9

   Boil on high 2 minutes or until liquid is reduced by half, scraping browned bits from pan.

10. 10

    Remove from heat; stir in lemon juice and parsley.

11. 11

    Divide potato mixture among plates; top with fish.

12. 12

    Spoon sauce over fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.