Careme

Ingredients

• Atlantic Salmon Portions 2 Count 1 package 13.98
• Organic Red Creamer Potato Bag, 24 OZ 12 oz, halved 5.99
• Organic Baby Bella Sliced Mushrooms, 8 OZ 1 package 3.32
• Organic Spinach Bunch 1/2 bunch, stems trimmed, leaves roughly chopped 2.69
• Organic Shallots 1 shallot, thinly sliced 4.99
• Lemon 1 0.89
• Italian Parsley Bunch 1 tablespoon chopped 1.29
• olive oil 2 tablespoons
• butter 1 tablespoon
• kosher salt 1 teaspoon, divided
• black pepper 1/2 teaspoon, divided

Instructions

1. Preheat the oven to 425°F. Halve 12 ounces organic red creamer potatoes and toss them with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Arrange cut side down on a sheet pan and roast for 25 to 30 minutes, turning once, until deeply golden and crisp on the edges.
2. While the potatoes roast, pat dry 1 package Atlantic salmon portions. Season them with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Thinly slice 1 shallot, roughly chop 1/2 bunch spinach, and have 1 package sliced baby bella mushrooms ready. Cut 1 lemon into halves.
3. Heat a skillet over medium-high heat with 1 tablespoon olive oil. Place the salmon skin-side down if skin-on. Sear 4 to 5 minutes until crisp and mostly cooked up the sides. Flip and cook 2 to 3 minutes more, depending on thickness, until just cooked through. Transfer to a warm plate to rest.
4. Lower the skillet to medium. Add 1 tablespoon butter and the sliced shallot. Cook 1 minute until fragrant. Add 1 package sliced baby bella mushrooms and sauté 4 to 5 minutes until their moisture cooks off and they brown nicely.
5. Add the chopped spinach with a pinch of salt and cook just until wilted, about 1 minute. Squeeze in juice from half the lemon and stir in 1 tablespoon chopped parsley.
6. Plate by spooning the warm mushroom-spinach sauté slightly off-center on each plate, leaning a salmon portion against it for height. Add the roasted potatoes alongside for crisp contrast. Squeeze the remaining lemon over the salmon and finish with a sprinkle of parsley for color and freshness.