Potatoes are a staple in diets across all the cultures of the world for a number of reasons. They are tasty and easily prepared, but they are also easy to grow and inexpensive to buy. The Inca in Peru were the first to cultivate the potato. When Spanish Conquistadors invaded Peru, they brought the spuds back to Europe. From there, potatoes spread across the globe. This starchy, tuberous vegetable came to the New World in the 1600s but was not popular until Thomas Jefferson served French fried potatoes at the White House in 1802. Potatoes are currently grown in all 50 US states.
While salmon is the main attraction in this dish, I chose this particular recipe for this particular day because it is National Potato Day and potatoes (along with spinach) play supporting roles in making this a meal. The salmon is seared and drizzled with hot honey. Seasoned and roasted baby potatoes and garlicky spinach round out the plate for this sweet & savory dish.
Hot Honey Salmon with Potatoes & Spinach
Hot Honey Salmon with Potatoes & Spinach (adapted from eatingwell.com) Total Time Required: 45 minutes, Prep Time: 20 minutes, Bake Time: 25 minutes, Makes: 4 servings
Ingredients:
- 24 ounces baby potatoes, halved
- 2 tablespoons + 2 teaspoons extra-virgin olive oil, divided
- 3 cloves garlic, minced, divided
- salt & ground pepper, divided
- 2 tablespoons hot honey
- 4 (5-ounce) skin-on salmon fillets
- 10 ounces fresh spinach
Directions:
Preheat the oven to 400°F. Toss the halved potatoes, 1 tablespoon oil, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon pepper together on a large baking sheet.
Toss the potatoes with olive oil, garlic, salt & pepper.
Spread the potatoes in an even layer. Roast them, flipping once, until the potatoes are tender and beginning to brown, 20 to 25 minutes.
Roast the potatoes, flipping them once.
Meanwhile, whisk the hot honey with 2 teaspoons of the oil, the remaining minced garlic and 1/8 teaspoon each salt and pepper together in a small bowl. Set the honey mixture aside.
Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Sprinkle the salmon with 1/8 teaspoon salt. Add the fish to the skillet, skin-side up, and cook, flipping once, until the salmon is cooked through and it flakes easily with a fork, 3 to 4 minutes per side. Transfer the fish to a plate and spoon the honey mixture over it, fully coating the fillets.
Cook the salmon.
Add the spinach to the cleaned skillet in batches. Cook, stirring, until the leaves are wilted, about 2 minutes. Sprinkle the spinach with the remaining 1/4 teaspoon salt.
Wilt the spinach.
Serve the salmon with the roasted potatoes and sautéed spinach.
Serve the salmon with the potatoes & spinach.
Potatoes are a great addition to this fish dish! ~Linda
Honey Salmon with Potatoes & Spinach (adapted from eatingwell.com) Total Time Required: 45 minutes, Prep Time: 20 minutes, Bake Time: 25 minutes, Makes: 4 servings
Ingredients:
- 24 ounces baby potatoes, halved
- 2 tablespoons + 2 teaspoons extra-virgin olive oil, divided
- 3 cloves garlic, minced, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon ground pepper, divided
- 2 tablespoons hot honey
- 4 (5-ounce) skin-on salmon fillets
- 10 ounces fresh spinach
Directions:
Preheat the oven to 400°F. Toss the halved potatoes, 1 tablespoon oil, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon pepper together on a large baking sheet. Spread the potatoes in an even layer. Roast them, flipping once, until the potatoes are tender and beginning to brown, 20 to 25 minutes.
Meanwhile, whisk the hot honey with 2 teaspoons of the oil, the remaining minced garlic and 1/8 teaspoon each salt and pepper together in a small bowl. Set the honey mixture aside.
Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Sprinkle the salmon with 1/8 teaspoon salt. Add the fish to the skillet, skin-side up, and cook, flipping once, until the salmon is cooked through and it flakes easily with a fork, 3 to 4 minutes per side. Transfer the fish to a plate and spoon the honey mixture over it, fully coating the fillets. Add the spinach to the cleaned skillet in batches. Cook, stirring, until the leaves are wilted, about 2 minutes. Sprinkle the spinach with the remaining 1/4 teaspoon salt.
Serve the salmon with the roasted potatoes and sautéed spinach.