Lemon and Dill Salmon with Potatoes and Spinach

Lemon and Dill Salmon with Potatoes and Spinach

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Recipe Ingredients

Quantity

Notes

Salmon Fillets

4 large

about 230 g each

MasterFoods Lemon Pepper Seasoning

1 tbsp

MasterFoods Dill Leaf Tips

1 tsp

Lemon(s)

1 Juicy

Cut into wedges

Olive Oil

2 tbsp

Potato(es)

800 gm

Desiree, thinly sliced

Liquid Chicken Stock

1 cup(s)

English Spinach

1 bunch

Washed and trimmed

Preparation

Place the salmon fillets on a plate and sprinkle both sides evenly with Lemon Pepper and Dill Leaf Tips. Press lightly to coat.
Heat the 1-2 tablespoons of oil in a large frying pan on medium to high heat. Add the salmon fillets, skin side first and cook for 3 minutes or until the skin is golden and crisp. Turn the fillets and cook for a further 2-3 minutes or until cooked to your liking. Remove and keep warm.
Heat the 2 tablespoons of oil in a large frying pan. Add the potatoe slices and cook in batches for 1-2 minutes on each side or until just golden. Add the stock, return the remaining potatoes to the pan and simmer for 4-5 minutes or until the potatoes are tender. Add the spinach, season with salt and pepper, and cook until the spinach wilts.
Serve the salmon on a bed of potatoes and spinach with pan juices and lemon wedges.

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Lemon and Dill Salmon with Potatoes and Spinach

By MasterFoods

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