Lemon Coho Salmon over Sautéed Spinach and Fried Potatoes
For the salmon:
1 pound Coho salmon filets (or any other variety)
juice from 1/2 lemon
salt
black pepper
1 teaspoon extra-virgin olive oil
For the potatoes:
3 large red potatoes, cubed
2 cloves garlic, chopped
salt
black pepper
1 tablespoon extra-virgin olive oil
For the spinach:
4 cups fresh spinach
salt
black pepper
In a cast iron skillet, saute potatoes in olive oil with salt and black pepper. Cover, and allow the potatoes to sweat. Continue to cook until tender, or about 20-25 minutes. Do not add the garlic until the last 3-5 minutes.
While the potatoes cook, in a frying pan with olive oil, saute the salmon (skin side down) covered for approximately 3-5 minutes, or until desired tenderness is reached.
Meanwhile, in another frying pan, saute spinach, add salt, and black pepper. Cook for 3 minutes.
Serve salmon on spinach bed, with potatoes on side. Enjoy!
