Step 1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Drain and rinse lentils. Peel, then cut sweet potato into 1/2-inch cubes. Peel, then finely mince or grate garlic. Zest, then cut half the lemon into wedges (whole lemon for 4 ppl). Pat salmon dry with paper towels, then season with salt and pepper.

Step 2

Toss sweet potatoes with 1/2 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until tender, 16-18 min.

Step 3

While sweet potatoes roast, add feta, sour cream, half the garlic, half the lemon zest and 1 tsp water (dbl for 4 ppl) to a small bowl. Squeeze a lemon wedge over top, then mash with a fork until almost smooth.

Step 4

Heat a medium non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then salmon. Pan-fry until golden-brown, flipping halfway through, 4-6 min. **

Step 5

While salmon cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then remaining garlic. Cook, stirring, until fragrant, 30 sec. Add lentils and 1/4 tsp salt (dbl for 4 ppl). Cook, stirring often, until lentils are warmed through, 2-3 min. Remove pan from heat, then squeeze a lemon wedge over top. Add remaining lemon zest and spinach. Stir until spinach is wilted. Season with pepper, if desired.

Step 6

Use a fork to break up salmon into pieces. Divide lentils between bowls. Top with sweet potatoes and salmon pieces, then drizzle feta crema over top. Squeeze over a lemon wedge, if desired.