NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.5 cup Yukon Gold potatoes

0.5 tbsp Extra virgin olive oil

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Fresh lemon juice

PREPARATION

• 1

  Wash and dice the Yukon Gold potatoes into small 1/2-inch cubes to ensure they cook quickly and evenly.

• 2

  Heat half of the olive oil in a non-stick skillet over medium-high heat. Add the diced potatoes and a pinch of sea salt.

• 3

  Cook the potatoes for 8-10 minutes, tossing occasionally, until they are fork-tender and have a golden-brown, crispy exterior. Remove from the pan and set aside.

• 4

  Pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt, black pepper, and garlic powder.

• 5

  Add the remaining olive oil to the same skillet. Place the salmon skin-side down (if applicable) and sear for 4-5 minutes until the skin is crispy.

• 6

  Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F and the flesh is opaque.

• 7

  In the last minute of cooking, toss the baby spinach into the pan just until it begins to wilt.

• 8

  Plate the crispy potatoes and wilted spinach alongside the salmon. Drizzle the entire dish with fresh lemon juice before serving.