Salmon & Sweet Potato Protein Bowl

Preheat your oven to 200°C (400°F). On a large baking sheet, toss the cubed sweet potatoes with 15 ml (1 tbsp) of olive oil, 5 g (1 tsp) of salt, and 1 g (1/2 tsp) of black pepper. Spread them in a single layer and roast for 15 minutes.

While the sweet potatoes are roasting, pat the salmon fillets dry with a paper towel. Season both sides of the salmon with the remaining 5 g (1 tsp) of salt and 1 g (1/2 tsp) of black pepper.

After the sweet potatoes have roasted for 15 minutes, remove the tray from the oven. Gently push the sweet potatoes to one side and place the seasoned salmon fillets on the empty side of the baking sheet. Return to the oven and cook for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

While the salmon and sweet potatoes finish cooking, combine the balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened to a syrupy consistency. Be careful not to let it burn.

In a large pan or skillet, heat the remaining 15 ml (1 tbsp) of olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach in batches if necessary, and cook until wilted, about 2-3 minutes.

Divide the roasted sweet potatoes, cooked salmon, and sautéed spinach evenly among four meal prep containers or plates. Drizzle each bowl generously with the balsamic glaze.