- Salmon with Spinach-Walnut Pesto with Purple Potato & Red Onion Hash
- Serves 2
- 2 tablespoons walnut
- 1 tablespoon olive oil
- small handful spinach, washed
- 1 red onion, chopped
- 4-5 purple potatoes (or any potatoes you have on hand), diced
- 2 salmon fillets
- 1 shallot, finely diced
- 1 tablespoon capers, roughly chopped
- 1 tablespoon red wine vinegar
- 1/3 cup grated Parmesan cheese
In a dry skillet over medium high heat, add walnuts and lightly toast for 3-4 minutes. Remove to cutting board and finely chop. Set aside.
To same skillet, add olive oil over medium high heat and add spinach, salt and pepper and cook 1-2 minutes until wilted. Transfer to a small strainer over a bowl and set aside. Wipe out the pan.
Add olive oil to pan and add onions, potatoes, salt and pepper and cook stirring occasionally for 10-12 minutes until lightly browned. Add garlic and cook for 1-2 minutes. Place on plates and cover with foil.
Wipe out pan and add olive oil over medium high heat. Pat the salmon fillets dry with paper towels and sprinkle salt and pepper and cook skin side down for 3-4 minutes per side and cook until your desired degree of doneness.
Drain spinach and finely chop. In a small bowl, add spinach, walnuts, shallot, capers, vinegar, cheese, salt and pepper and stir to combined. Taste for seasoning. Set aside.
To serve, place potato hash on plate and top with salmon fillet. Add half the pesto mixture to each salmon fillet.