Broiled Salmon, Paprika, Garlic & Dill Baby Potatoes and Wilted Garlic Spinach

This is one tasty anti inflammatory meal that you will be happy to indulge in. The 3 items on this plate are so good for you. Keep reading 🐠 🍃

The omega-3 fatty acids in salmon have anti-inflammatory properties that may help counteract the negative effects of stress hormones. I added warming #spices and herbs to kick this up a notch. 

#spinach the second part of this gluten free meal is one of the best known of all the anti-inflammatory super foods. It contains lutein, which is related to vitamin A and beta-carotene. It also gives you iron, vitamin K, and folate, and it is very low in calories, so it's perfect for weight loss diets.

The third item, the mighty and most favored #potato is the world’s third most important food crop in the world after #rice and #wheat and contains anti-inflammatory components such as resistant starch, fiber, and anthocyanins. To top it all of, 5 ounces of the salmon, 1 cooked cup of the spinach and 5-6 baked baby potatoes are less than 750 calories but so filling. Yes it blew my mind on how healthy yet #tasty this dish was. 

FOR THE SALMON

Ingredients

• 4 salmon fillets 4-6 ounces each

• 4 tablespoons olive oil

• 1 1/2 tablespoons brown sugar

• 1 1/2 tablespoons soy sauce

• 1/2 teaspoon lemon zest

• 2 teaspoons lemon juice

• 2 teaspoons chopped fresh parsley plus more for garnish

• 1 1/2 teaspoons fresh thyme leaves

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 teaspoon minced garlic

• lemon wedges for serving

• cooking spray

Instructions

1. Preheat the broiler. Coat a sheet pan with cooking spray.
2. Place the olive oil, brown sugar, soy sauce, lemon zest, lemon juice, parsley, thyme, salt, pepper and garlic in a bowl. Whisk to combine.
3. Add the salmon, toss to coat evenly.
4. Place the salmon fillets on the prepared sheet pan.
5. Broil for 10-15 minutes or until salmon is browned and opaque.
6. Garnish with chopped parsley and lemon wedges, then serve.

FOR THE POTATOES

Ingredients

• 2.5 -3 lb baby potatoes washed + halved

• 1 large onion thinly sliced

• 4 tbsp extra virgin olive oil + more as desired

• 1/3 c Italian parsley fresh dill or thyme

• 3-4 tbsp sweet Spanish paprika

• freshly cracked black pepper to taste

• pinch of red pepper flakes (optional for heat)

Instructions

1. Wash the potatoes and cut them in half. Cover with cold water and bring to a boil. Add a couple of tablespoons of salt just like when cooking pasta. The potatoes will absorb what they need so don’t worry about adding too much. Simmer for about 15 minutes or until the potatoes are cooked through but still hold their shape perfectly. Drain well in a colander and allow to dry off in their own steam for a few minutes.
2. While the potatoes are cooking start your onions. Heat up a large skillet over medium low heat, add a drizzle of olive oil and the sliced onions with a pinch of sea salt. Cook until the onions soften and start to caramelize around the edges stirring often. You can add a little drop of water to create moisture as needed and help them cook faster. Once the onions are done to your liking you can add the cooked potatoes.
3. Drizzle the potatoes with the olive oil and sprinkle with the paprika. Use a spatula to combine everything making sure the potatoes get coated evenly with the oil and paprika. Taste and adjust seasoning with salt and pepper and stir in the fresh parsley or herbs of your choice.

FOR THE WILTED SPINACH

Ingredients

• 4 tsp olive oil
• 4 garlic cloves, peeled and smashed with the side of a knife
• 1 lb fresh baby spinach, washed and drained
• kosher salt and fresh ground pepper

Instructions

1. Heat a large skillet over high heat until hot. When hot, add the olive oil and garlic.
2. Sauté for about 3 to 4 minutes, until the color is golden on both sides.
3. Add the spinach to the skillet and toss with oil to coat. Reduce the heat to medium and stir.
4. When spinach is just wilted, about 2 minutes, remove from heat and season with salt and pepper.