Roasted Salmon with Pesto Mashed Potatoes & Wilted Spinach

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Roasted Salmon with Pesto Mashed Potatoes & Wilted Spinach

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lemon, zest & juice

  • ¼

    tsp. salt

  • 3

    tsp. (divided) olive oil

  • 1

    lb. salmon fillet, cut into 4 fillets

  • 1

    lb. Yukon Gold potatoes, quartered

  • 3

    Tbsp. H-E-B Basil Pesto

  • ½

    c. milk

  • 1

    tsp. garlic, minced

  • 5 oz. bag fresh baby spinach

Directions

Preheat oven to 400°F. Combine lemon zest and juice, salt and 2 teaspoons oil in a bowl. Brush both sides of salmon with lemon mixture. Place on prepared pan and set aside. Place potatoes in a large saucepan, cover with water and bring to boil. Cook until tender. Place salmon in oven and bake 15 minutes. Meanwhile, drain potatoes and return to pan. Add pesto and milk, and mix until smooth. Cover and keep warm. Heat a large nonstick skillet on Medium-High. Add remaining olive oil and garlic. Cook until garlic begins to brown slightly. Add spinach, reduce heat, and add in 1/4 cup water. Cover and remove from heat. Keep covered until spinach is wilted, about 2 to 3 minutes.


Nutrition

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