Roasted Salmon with Baby Potatoes and Lemony Spinach

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 200 g salmon fillet

• 250 g baby potatoes

• 100 g spinach

• 1 lemon

• 2 cloves of garlic

• 2 tbsp olive oil

• 1 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

Tools you'll need

Instructions

1. 1

   Preheat the oven to 220°C. Cut the baby potatoes into 2 cm pieces. Toss them on a parchment-lined baking sheet with 1 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper.

   ~5 min
2. 2

   Roast the potatoes for 15 minutes, until they start to brown and are nearly tender.

   ~15 min
3. 3

   While step 2 cooks

   While the potatoes roast, zest the lemon and squeeze 2 tbsp juice into a small bowl. Mince the garlic. Stir the lemon zest, lemon juice, minced garlic, remaining 1 tbsp olive oil, and 1 tsp dried oregano into the bowl to make a bright lemony sauce.

   ~5 min
4. 4

   Push the potatoes to one side of the baking sheet. Place the salmon fillet on the empty side. Spoon half of the lemony sauce over the salmon. Scatter the spinach around the potatoes.

   ~3 min
5. 5

   Return the baking sheet to the oven and roast for 10 minutes, until the salmon reaches 63°C in the thickest part and the spinach is wilted.

   ~10 min
6. 6

   Transfer the salmon, potatoes, and spinach to a plate. Spoon the remaining lemony sauce over the salmon and serve.

   ~2 min