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Greek Salmon With Lemon Potatoes and Greens

Greek Salmon With Lemon Potatoes and Greens
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Prep Time: 25 min Serves: 4
Cooking Time: 45 min Yield: 4 dinners
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Salmon is said to help with battling belly fat because it contains both omega-3 fatty acids and vitamin D, and it’s widely regarded as among the most heart-healthy of dishes. A little salt, a little olive oil, some lemon — you truly don’t need anything else.



1. Preheat oven to 450°F.
2. Cut baby potatoes in half, then toss in 2 tablespoons of olive oil and crushed garlic.
3. Season with salt and pepper, place on a shallow tray and put in the oven for 15 minutes.
4. Remove, toss with chicken stock and return to the oven for 15 minutes.
5. Clean spinach and toss with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt and pepper. Set aside.
6. Evenly cover both sides of salmon fillet with 1 tablespoon olive oil, season both sides with salt and pepper and cover with several lemon slices.
7. Place salmon on sheet pan with shallow tray of potatoes in the oven. Drizzle 2 tablespoons of lemon juice over potatoes and add spinach.
8. Cook for 15 minutes, divide into 2 portions and serve.

PC: Arthur Bovino


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