01/22/19

Easy Dinner Ideas: Salmon, Greens & Potatoes

I love Salmon. Though it isn’t my ultimate-top 5-do or die-taking it to the grave-favorite fish to eat, it is my favorite to prepare and cook because of its simplicity, but also for its amazing health benefits. I typically get my salmon organic and caught fresh. Eating good quality, clean fish is important and helps make sure that you’re getting all the right nutrients in your body. Salmon is high in Omega-3 fatty acid as well as many vitamins, minerals and all 9 of the amino acids that our human bodies do not create on its own but need. All of these nutrients are great for keeping your skin healthy and youthful, plus so much more.

Today, I’m sharing one of my favorite go-to salmon recipes. Salmon and Potatoes are a simple dish for me because I don’t have to spend much time standing over the stove. After my long work days, I’m looking for the fastest way to get a complete, warm meal filled with tons of great nutrients into my body. I keep the salmon pretty basic in this one. Seasoned with salt and pepper and then brushed with some Jamaican Pickapeppa Sauce. The potatoes are tossed in olive oil and fresh herbs and the spinach and kale mix is as simple as it gets with just a little garlic and your choice of butter or coconut oil. Remember that both kale and spinach cook down significantly so if you want to make sure you have some left over, cook a lot of it!

This meal always fills me up and sometimes I’ll even skip the potatoes and just load up on extra Kale. I love how easy this meal is to create and I love having the leftovers for lunch the next day, even more!

INGREDIENTS

1 1/2-2 lbs Wild-caught salmon
2 lbs baby gold potatoes, halved
8 oz spinach
8 oz kale
2 tbsp Pickapeppa sauce
1/4 cup olive oil
1 tsp pink Himalayan salt
1 tsp fresh black pepper
1 tsp thyme, dried or fresh
1 tsp rosemary, dried or fresh
5 cloves garlic, minced
2 tbsp coconut oil or butter

Pantry
olive oil
salt and pepper, to taste
fresh sprigs of thyme & rosemary
lemon

DIRECTIONS

Preheat the oven to 400℉.

We’re starting with the potatoes since they take the most time. Wash, pat dry and halve the potatoes. Baby potatoes are already pretty small but cutting them into halves will help them cook more evenly. Once done, set aside, it’s time to build their oil bath.

Combine the olive oil, salt, black pepper, thyme, rosemary and little more than half of the minced garlic in a large bowl. Mix the ingredients together and then add the potatoes in, making sure that they all get evenly coated in the oil mixture. Place the potatoes in a roasting dish or spread them evenly across a sheet pan. Add a few extra whole sprigs of thyme and rosemary and then roast in the oven, on the middle rack for 40 minutes to 1 hour. Make sure to flip them after the first 20 minutes!

Once you’ve flipped the potatoes we can get ready to sear the salmon. Wash and pat dry the salmon. I purchased a fillet cut of Steelhead salmon that came out to be just over 1 1/2 pounds. You can have the skin removed or keep it on for an extra bit of crunch. Crispy salmon skin is one of my guilty pleasures. Place about a 2 tablespoons of either olive or coconut oil in a cast iron or oven-safe fan, over medium heat.

Take some of your olive oil and brush the top of the salmon with it. Lightly sprinkle some salt and pepper on top of the salmon as well. The Pickapeppa sauce has a lot of vinegar and other flavors so you don’t need to go too heavy with the salt. Brush the sauce over top as well. Place the salmon, skin-side up in your pan and sear for 4-5 minutes or until golden brown. Try not to move it at all if you want a good sear. Flip with a spatula and sear the skin. I do about 4 minutes again or until the skin is as I like it. Once seared, move the pan to the oven and if possible, place on the same rack as the potatoes for about 3-4 minutes, especially if you prefer your salmon cooked all the way through. Keep your eye on it. Nothing worse than dried out salmon.

Once your salmon has been removed from the oven, the potatoes shouldn’t be too far behind. Cover the salmon and set both aside. It’s time to work on the kale.

In a VERY large pan over medium-low heat add your choice of either 2 tablespoons of coconut oil or butter to help cook down the spinach and kale. Add the kale and then as it starts to steam down, add in the spinach and then the remaining garlic. I’m constantly having to make this twice because I always end up using too little. Don’t be like me. Besides, it’s never a bad idea to add lots of dark leafy greens to your diet.

Serve while warm but remember, those potatoes hold onto their heat so make sure you left those cool a bit before serving. Squeeze some fresh lemon juice over the salmon and greens and VOILA! Dinner is served!

Salmon-recipe-Devonnie

Drink Pairing
Some of my favorite inexpensive local wines to have with this dish are:

Underwood Pinot Noir
14 Hands Pinot Gris
Chateau Ste. Michele Sauvignon Blanc

If you end up making this dish, use the tag #DinnerwithDevonnie on instagram so that I can see and share your dishes!

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