www.monthlymealplanner.com
Crisp Salmon with lemony Spinach and Potatoes
by Ruby Batson
serves: 4
 
Ingredients:
  1/3 cup   Panko bread crumbs
  1/2 tsp   instant minced onions
  1/2 tsp   oregano
  1/4 tsp   paprika
  4   salmon fillets
  1 TBSP   olive oil
  3/4   pepper
  3/4   salt
  2 cloves   garlic
  12 oz   fresh spinach
  2   lg baking pot peeled and cubed
  1/3 cup   buttermilk
  1 tsp   lemon rind
  2 tsp   lemon juice
Directions:
  Preheat oven to 400.

Place potatoes in saucepan and cover with water. bring to a boil. Reduce heat, and simmer for 15 minutes or until tender and drain. Return potatoes to pan. Add buttermilk, 1/2 tsp salt, 1/4 pepper, 1/2 tsp lemon rind, and juice; mash and keep warm.

Combine panko, onion, oregano,paprika and 1/4 tsp pepper in shallow bowl. Sprinkle fillets evenly with salt. Dredge fillets in panko mixture.

Heat 2 tsp oil in large skillet over med-high heat. add salmon to pan cook 2 mins on one side or until browned. turn fish over; place skillet in oven. Bake @ 400 for 6 minutes or until fish flakes easily.

While salmon cooks, heat remaining 1 tsp oil in skillet over medium heat. Add garlic to pan; cook 1 min stirring constantly. Gradually add spinach turning frequently; cook for 3 mins or until wilted. Stir in remaining 1/2 lemon rind and remaining 1/4 pepper.