Spice Rubbed Salmon over Creamed Spinach with Tri-Colored Potato Hash
The combination of flavors and textures in this meal was fantastic. And to my surprise it was my favorite meal this week; which had everything to do with how well the spice from the salmon and the creaminess of the spinach complemented each other. Now I will tell you, the spiciness is a little much for some. So leave a portion of the salmon unseasoned for those who don’t tolerate spice. Really great meal!
Tri-Colored Potato Hash
INGREDIENTS
- 1 pound tri-colored new potatoes
- 1 bell pepper
- 1 cup onion, chopped
- 2 tablespoons olive oil
- kosher salt, to taste
- pepper, to taste
DIRECTIONS
- Preheat oven to 450.
- Cut potatoes, onion, and bell pepper into bite-sized pieces. Place them on a rimmed baking sheet and drizzle with olive oil.
- Toss to coat and then spread into a single layer.
- Season with salt and pepper and place in the preheated oven.
- Roast for 10 minutes. Take the pan out of the oven, use a spatula and flip everything. Place the sheet back into the oven.
- At this point, you need to put your salmon in the oven.
- Roast the salmon and the potatoes for about 10-12 minutes. The salmon should flake and the potatoes should be tender.
Nutritional Information
Spice Rubbed Salmon
INGREDIENTS
- 1 pound salmon
- 1 tablespoon olive oil
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cayenne
- 3/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- pinch dried thyme
- pinch dried basil
- pinch dried oregano
DIRECTIONS
- Place salmon in a baking dish, skin side down, and coat both sides with olive oil.
- Combine all the spices in a small dish and then sprinkle onto the salmon. If you are serving kids, do not season their portion.
- Roast at 450, with the potatoes, for 12-15 minutes depending on the thickness of the fish.
- Serve salmon over creamed spinach.
Nutritional Information
Creamed Spinach
INGREDIENTS
- 2 tablespoons butter
- 12 ounce baby spinach
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons shallot, minced
- 1 cup milk
- pinch nutmeg
- kosher salt, to taste
- pepper, to taste
DIRECTIONS
- Melt 2T butter in a skillet over medium high heat. Once melted, add spinach and cook until wilted – about 3-4 minutes. Transfer to a plate and reserve for later.
- Wipe the skillet clean and add 2T butter.
- Once melted, add shallot and let soften for a couple of minutes.
- Sprinkle with flour, stir to combine, and cook (it will froth) for 2-3 minutes.
- Stir in milk, increase the heat to medium high, and let thicken (it will be the consistency of gravy).
- Mix in nutmeg, salt, pepper, and reserved spinach. Heat through and serve.
Nutritional Information
NOTES
KID NOTE: Leave a portion of the salmon unseasoned for the kids. The potatoes were very well received and after they got used to the look of the creamed spinach, they enjoyed it very much.
VEGETARIAN TIP: Instead of salmon, use winter squash. Cut squash in half, clean out seeds, drizzle with olive oil, and rub with spice mixture. Roast for about 45 minutes at 450 degrees.
GLUTEN MODIFICATIONS: Skip the flour. You can use a gluten free all-purpose flour blend in it’s place, or add 1T cornstarch to the milk.