Ingredients: |
Ingredients: LEMON-CRUSTED SALMON
One 1½ to 2 pound piece of salmon, skin-on, deboned (24 to 32 ounces)
2 tablespoons extra-virgin olive oil
Kosher salt
3/4 cup panko breadcrumbs, lightly toasted
6 tablespoons unsalted butter, softened
Zest from 2 medium lemons
12 sprigs flat-leaf parsley, finely chopped, stems and all
GARLIC SPINACH
1 tablespoon extra-virgin olive oil
1 garlic clove, lightly smashed
1 pound fresh spinach
Kosher salt
1/4 teaspoon red pepper flakes
Juice from 1 lemon
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Directions: |
Directions:Make the Lemon-Crusted Salmon:
1. Preheat oven to 375F.
2. Line a baking sheet with foil. Arrange the salmon, skin side down, on the bottom of the pan. Drizzle with the oil and season evenly with salt.
3. In a medium bowl, combine the breadcrumbs, butter, lemon zest, parsley and a generous sprinkle of salt. Mix until it becomes a paste. Spread the crust in an even layer on top of the fish.
4. Place the tray in the center of the oven and bake undisturbed for 12 to 15 minutes. For well-done fish, leave the fish in the oven for an additional 5 to 8 minutes. Remove from the oven.
Make the Garlic Spinach:
5. In the meantime, heat a 12-inch skillet over medium heat and add the olive oil. "Spear" the garlic clove on the tines of a fork. When the oil smokes lightly, add the spinach, salt and red pepper flakes, then remove the pan from heat. Stir with the garlic-speared fork until the spinach loses half its volume, about 1 to 2 minutes. Sprinkle with lemon juice and stir once more.
6. To serve the dish, using two large spatulas, arrange the salmon on a platter, then add the spinach from the pan. Serve immediately with lemon wedges on the side. |
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