Roasted Wild Salmon with Lemon Dill Potatoes and Garlicky Greens

When I am forced to endure a blizzard, I feel the need to rebel. The best way for me to do this is, naturally, in the kitchen. Thus, I am bored with winter food so I am jumping forward to the bright flavors of spring. For me, that means wild, sustainable fish, veggies, potatoes, all dressed in lemon and olive oil rather than a heavy sauce, and freshened up with herbs. Food that really just makes ya fill good, inside and out. Enjoy.

Roasted Wild Salmon with Lemon Dill Potatoes and Garlicky Greens

2 4-6 oz. Wild Salmon filets, skinned

2 medium potatoes, washed and diced into 1 inch pieces

3-4 collard leaves, stem removed and julienned

Handful of fresh dill, chopped

2 green onions, minced

1 large clove garlic, minced

2 lemons, cut in quarters

Olive oil and coconut oil

½ c radish sprouts

Optional: Artisan olives for serving

Blanch the potatoes until barely tender then blanch in ice water or chill in the refrigerator. Toss chilled potatoes in 1-2 tbsp olive oil, salt, pepper, and ¼ lemon. Drizzle salmon with a little olive oil, salt and pepper, and ¼ lemon on each filet. Roast fish and potatoes for 10-15 minutes, or until potatoes are soft and salmon is medium rare. Toss hot potatoes with dill and onions, more olive oil, and juice from ½ lemon. Cook garlic and collards (or any leafy green) in a sauté pan with 1 tbsp coconut oil until barely wilted. Serve salmon over greens and potatoes and top with sprouts. Serve immediately with more lemon and dill, if desired.