NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon Fillet

200g Baby Potatoes

2 cups Fresh Spinach

1 tbsp Olive Oil (for potatoes)

1 tsp Olive Oil (for salmon)

1 tsp Olive Oil (for spinach)

2 cloves Garlic

1 tbsp Fresh Parsley

1/2 tsp Fresh Rosemary

PREPARATION

• 1

  Preheat your oven to 425°F. Rinse the baby potatoes and cut them in half if they are larger than bite-size.

• 2

  Toss the baby potatoes with 1 tablespoon of olive oil, half the minced garlic, chopped fresh rosemary, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until they are tender and golden, stirring halfway through.

• 3

  While the potatoes roast, pat the salmon dry. Drizzle 1 teaspoon of olive oil over the fillet and season with salt and pepper.

• 4

  Heat a non-stick pan over medium-high heat. Once hot, add the salmon skin-side down (if skin on) and sear for about 4 minutes until a crust forms. Flip and cook for another 3-4 minutes until the salmon is just cooked through.

• 5

  In another pan, heat 1 teaspoon of olive oil over medium heat. Add the remaining minced garlic and sauté for 30 seconds before adding the fresh spinach. Cook the spinach until wilted, about 2 minutes, and finish with chopped parsley and a pinch of salt.

• 6

  Plate the seared salmon alongside a generous serving of roasted baby potatoes and garlicky spinach. Garnish with additional fresh herbs if desired and serve immediately.