Seared Salmon & Spinach-Walnut Pesto with Purple Potato & Red Onion Hash

By Foodiewife

Mild, buttery salmon and delicately earthy spinach make for a beautiful and simple pairing. Here, we’re exploring a unique take on the duo by serving our salmon fillets with a spinach-walnut pesto. Made with sharp Parmesan, briny capers and live oil, the sauce adds exciting depth of flavor to this classic dish. We’re serving it all over a hash of red onion and purple potatoes—a gorgeous and particularly tasty variety.

Makes 2 Servings
About 700 Calories Per Serving
Prep Time: 10 min | Cook Time: 25 to 35 min

Ingredients

• 2 Skin-On Salmon Fillets
• 3/4 Pound Purple Potatoes, large diced
• 2 Ounces Spinach
• 1 Red Onion, peeled and cut into large wedges
• 2 Tablespoons Walnuts, finely chopped
• 1 Shallot, minced to equal two Tbsp.
• 1 Tablespoon Capers, roughly chopped
• 1 Tablespoon Red Wine Vinegar
• 1/3 Cup Grated Parmesan Cheese

Preparation

Step 1

Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the
vinegar


In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board. Wipe out the pan.

In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. NOTE: I steamed the potatoes in my pressure cooker for 10 minutes, then cooked to a crunchy brown.

Add the onion; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the potatoes and onion have softened.

Divide between 2 plates and set aside in a warm place. Wipe out the pan.

While the hash cooks, finely chop the drained spinach and transfer to the bowl with the shallot-vinegar mixture. Stir in the walnuts, capers and cheese; season with salt and pepper. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste.

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides.

In the pan used to make the hash, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

Divide the cooked salmon fillets between the plates of hash. Garnish with the pesto. Enjoy!