Potato Crusted Salmon with Wilted Spinach

Salmon fillets coated with seasoned potato flakes – it’s so easy to do, and the crunchy coating really makes this salmon taste extra-special. And pine nuts and olive oil give basic wilted spinach a blast of class.

Potato Crusted Salmon with Wilted Spinach
  • ⅓ cup instant mashed potato (dehydrated potato flakes)
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 x 175 g salmon fillets, skin removed
  • ¼ cup butter, melted
For wilted spinach
  • 1½ tablespoons olive oil
  • 250 g fresh spinach
  • 2 cloves garlic, minced
  • ⅛ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup chopped oil-packed sun-dried tomatoes
  • 1 tablespoon pine nuts, toasted
  1. Preheat oven to 175°C. Coat a 28 x 18 cm baking dish with cooking spray.
  2. In a shallow dish, combine potato flakes, onion powder, salt, and pepper; mix well.
  3. Dip fillets in melted butter then coat with potato mixture; place in prepared baking dish.
  4. Sprinkle any remaining potato mixture evenly over the top.
  5. Drizzle remaining butter over the fillets.
  6. Bake 20 to 25 minutes, or until fish flakes easily with a fork and potato crust is golden. Serve immediately. (If serving with wilted spinach start 5 minutes before fish fillets have cooked)
For wilted spinach
  1. In a large skillet or soup pot over medium heat, heat olive oil. Add spinach, garlic, salt, and pepper, and cook 30 to 45 seconds, stirring occasionally.
  2. Remove skillet from heat and toss spinach with sun-dried tomatoes and pine nuts. Serve immediately.
Nutrition Information
Serving size: 2 Calories: 894 Fat: 43g Saturated fat: 17g Unsaturated fat: 20g Trans fat: 1g Carbohydrates: 96g Sugar: 7g Sodium: 1778mg Fiber: 11g Protein: 36g Cholesterol: 116mg
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