Salmon with salsa verde, smashed potatoes and spinach

Name: Salmon with salsa verde, smashed potatoes and spinach
Yield: 4
Ingredients: ⅔ cup Flat leaf (Italian) parsley, chopped; 2 Tbsp Capers; 1 Garlic clove, small, peeled; 2 Anchovy fillets; 1 Lemon, juice of; 1 tsp Dijon mustard; ¼ cup Extra virgin olive oil; 800 g Agria potatoes, scrubbed, skin on, cut into 2-3cm chunks (Main); 100 g Baby spinach; 600 g Boneless salmon fillets, 150g per serve, skin on

for 4 people

Tamara West

Nadia Lim

Food writer and author

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Omega-three fatty acids are an important nutrient for eye health — they are found in high levels in the retina and are involved in cell development and renewal. Oily fish — like salmon, mackerel, sardines and tuna — are your highest source of omega-three fatty acids. Here is an omega- three, lutein and zeaxanthin rich recipe for you to enjoy.

Salsa verde

⅔ cup	Flat leaf (Italian) parsley, chopped
2 Tbsp	Capers
1	Garlic clove, small, peeled
2	Anchovy fillets
1	Lemon, juice of
1 tsp	Dijon mustard
¼ cup	Extra virgin olive oil

Potatoes, spinach and salmon

800 g	Agria potatoes, scrubbed, skin on, cut into 2-3cm chunks (Main)
100 g	Baby spinach
600 g	Boneless salmon fillets, 150g per serve, skin on

Directions

Place potatoes and salt in a pot and cover with cold water. Bring to the boil and cook until tender, 12-15 minutes.
While potatoes are cooking, make the salsa verde. Place parsley, capers, garlic and anchovies on a large (preferably wooden) chopping board and chop all together in one big pile, until everything is finely chopped — this creates a slightly chunky salsa verde which I think has much better flavour and texture than one that has been blended until smooth. Place finely chopped ingredients in a bowl and mix with lemon juice, dijon mustard and extra-virgin olive oil. Season to taste with salt and freshly ground black pepper.
Pat salmon dry with paper towels and season with salt. Heat a drizzle of oil in a large fry pan on medium-high heat. Cook salmon, skin-side-down, for 2-3 minutes until skin is crispy. Flip over and cook for 1-2 more minutes or until salmon is just cooked through.
Drain potatoes and tip back into the pot, along with the baby spinach. Toss together until spinach is wilted — the potatoes should break (or "smash'') apart a little bit. Toss through salsa verde and season to taste with more salt and pepper if needed.
To serve,spoon some salsa verde smashed potatoes and spinach on each plate and top with a piece of salmon.