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This salmon recipe has been a family fave for years around our house and it originally came from one of Ina Garten’s cookbooks! I’ve always loved “the Barefoot Contessa”.
Don’t you just love her?? I’ve learned so much from her over the years and this salmon just never disappoints!
The thing I love about this meal combination is how easily it comes together and how easy it is to coordinate!
I intentionally put it together this way. I believe that cooking should feel calm and relaxing...sort like meditation!
Preparing our food with love and intention is good for the cook and it benefits everyone at the table...
Love infused food tastes better!
There's a calm and natural flow to making this meal, so there's no rushing from one dish prep to the next.
The salmon can easily be served warm or at room temperature (it’s so good either way), so there’s no stress in getting it to the table.
It's easy...it's healthy and it's all ready in about 30 minutes!!!
To make this meal, start with the potatoes. Once the potatoes are in the oven, begin preparing the salmon. When the salmon comes out of the oven to rest, you can prepare the spinach. When the spinach is ready, remove the potatoes from the oven and add any remaining herbs or green onions.
Plate everything up, give the salmon a little squeeze of lemon. Now doesn't that sound easy!? It is!
Enjoy every bite!!
Roasted Potatoes
Servings: 4 (I make extra-so good left over)
Ingredients
small potatoes (about 2 lbs)
2 tablespoons olive oil
1 tsp garlic powder (optional)
1/2 teaspoon coarse salt
a couple turns of freshly ground black pepper
1 tsp of smoked paprika , optional
2 tablespoons finely chopped fresh herbs of your choice, optional (such as rosemary, oregano, or thyme) OR in lieu of the herbs, use 1 green onion diced
Instructions
If your baby potatoes are pretty small, just slice them in half. If they're on the larger size, you might need to quarter them. They should be 1 1/2”-2” cubes.
Preheat oven to 425 degrees F with rack in the middle position. You'll need to move them to a lower rack when the salmon goes in, so position your racks accordingly.
Line a large baking sheet with parchment paper.
In a large mixing bowl, toss the potatoes, olive oil, garlic powder, salt, pepper, herbs and paprika (if using) until the potatoes are coated.
Spread potatoes on the prepared baking sheet in a single layer with their flat edges against the pan.
Roast in the oven for 25 to 30 minutes, stirring halfway through, until potatoes are golden and fork tender. (Time will depend on the size and freshness of the potatoes you're using.)
Stir in the scallions, if using, and serve.
Panko Crusted Salmon
For 2 servings (easily doubled for 4)
Ingredients
1//3 panko crumbs
1 tablespoons minced fresh parsley
3/4 teaspoon grated lemon zest
Sea salt and freshly ground black pepper
1 tablespoons good olive oil
2 ( 6- to 8-ounce) salmon fillets, skin on
1 tablespoons Dijon mustard
1 tablespoons avocado oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 10- inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
Serves 2
Simple Sautéed Spinach
Serves 2
Ingredients
1 pound baby spinach
1 tablespoons olive oil
1 tablespoons chopped garlic (about 3 cloves)
1 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 tablespoon butter
Spritz of Lemon
Sea or kosher salt, optional
In a very large pan heat the olive oil and saute the garlic over medium heat for about 1 minute. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.
Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Top with the butter, a squeeze of lemon, and a sprinkling of sea salt.
Hope you love this meal!!
With lots of love,
Mary
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