Roasted Wild Salmon with Lemon Dill Potatoes and Garlicky Greens

By Ashley | Entree

Feb 03

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.

salmon potatoes greens

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.

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