Crisp Salmon with Lemony Spinach and Potatoes

Name: Crisp Salmon with Lemony Spinach and Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams packages fresh baby spinach; 2 larges peeled baking potatoes, cut into 1-inch pieces (about 2 1/4 pounds); 1 teaspoons black pepper, divided; 79 milliliters fat-free buttermilk; 2 garlic cloves, minced; 2 teaspoons lemon juice; 1 teaspoon grated lemon rind, divided; 1 Tbsp olive oil, divided; 1 teaspoons instant minced onion; 1 teaspoons dried oregano; 79 milliliters panko (Japanese breadcrumbs); 0 teaspoons paprika; 680 grams salmon fillets (about 1 inch thick); 1 teaspoons salt, divided

Crisp Salmon with Lemony Spinach and Potatoes might be a good recipe to expand your main course repertoire. This recipe serves 4. One serving contains 408 calories, 40g of protein, and 15g of fat. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a pescatarian diet. Head to the store and pick up olive oil, paprika, salmon fillets, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Preheat oven to 40

Equipment you will use

Oven

Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 15 minutes or until tender, and drain. Return potatoes to pan.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Frying Pan

Add buttermilk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon lemon rind, and juice; mash with a potato masher. Keep warm.

Ingredients you will need

Black Pepper

Buttermilk

Lemon Peel

Potato

Juice

Salt

Equipment you will use

Potato Masher

Combine panko, onion, dried oregano, paprika, and 1/4 teaspoon pepper in a shallow bowl.

Ingredients you will need

Dried Oregano

Paprika

Pepper

Onion

Panko

Equipment you will use

Bowl

Sprinkle salmon evenly with remaining 1/4 teaspoon salt. Dredge fillets in panko mixture.

Ingredients you will need

Salmon

Panko

Salt

Heat 2 teaspoons oil in a large nonstick ovenproof skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add salmon to pan; cook 2 minutes on one side or until browned. Turn fish over; place skillet in oven.

Ingredients you will need

Salmon

Fish

Equipment you will use

Frying Pan

Oven

Bake at 400 for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Ingredients you will need

Fish

Equipment you will use

Oven

While salmon cooks, heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat.

Ingredients you will need

Salmon

Cooking Oil

Equipment you will use

Frying Pan

Add garlic to pan; cook 1 minute, stirring constantly. Gradually add spinach, turning frequently; cook for 3 minutes or until spinach wilts. Stir in remaining 1/2 teaspoon rind and remaining 1/4 teaspoon pepper. Arrange 1/2 cup spinach mixture on each of 4 plates; top each with 3/4 cup potato mixture and 1 fillet.

Ingredients you will need

Spinach

Garlic

Pepper

Potato

Beef

Equipment you will use

Frying Pan

Garnish with oregano sprigs, if desired.

Ingredients you will need

Oregano

Serve immediately.

Equipment

Ingredients

Servings:

340grams

packages fresh baby spinach 2larges

peeled baking potatoes, cut into 1-inch pieces (about 2 1/4 pounds)1teaspoons

black pepper, divided 79milliliters

fat-free buttermilk 2

garlic cloves, minced 2teaspoons

lemon juice 1teaspoon

grated lemon rind, divided 1Tbsp

olive oil, divided 1teaspoons

instant minced onion 1teaspoons

dried oregano 79milliliters

panko (Japanese breadcrumbs)0teaspoons

paprika 680grams

salmon fillets (about 1 inch thick)1teaspoons

salt, divided

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.