Today’s recipe: Salmon. Wild caught Canadian salmon, om nom nom. (Not by me personally. I ‘caught’ it at Walmart.) It’s been sweaty and humid here in Vancouver lately, (OK summer, we know you were late, but you can settle down now) So I felt like making something lighter.
Also, I love cheese. Fuck yeah, cheese!
Serves two. But these were entire fillets, not the quarter ones. And we eat like ravenous zombies around here.
What you’ll need:
- 2 salmon fillets. Wild salmon is best salmon!
- Parmesean cheese
- Ghee, or butter
- 10 nugget potatoes, or use yam, if you prefer…one large one should be enough. I just felt like using potatoes.
- 2 handfuls fresh baby spinach
- Splash of cream, or coconut milk, if you prefer.
Preheat the oven to 450.
Prep your salmon. Grease up a baking tray with butter, season it with salt/pepper (trust me it’s easier this way) and lay the salmon skin down on it.
Drizzle a wee bit of butter/ghee on top of aforementioned salmon. Coat generously with Parmesean, basil, salt and pepper.
Boil the potatoes. If I have to explain how to do this, you should not be near an oven.
When they’re getting fork tender, toss in the spinach too. When done, mash with some butter, salt, and cream. I also tossed in some garlic powder.
Check on your salmon. Depending how you like it, you may want to turn up the heat. I broil mine for the last 10mins; takes about 20mins total.
Gently plate everything, and you’re done!
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