Seared Salmon, Sauteed Swiss Chard & Mushrooms with Herbed Potatoes

Now that's a dinner, huh?

After the gut bustingly, starchily epic proportions of International Food Night, Greg and I were looking forward to a long day of digestion and healthy eating. Fortunately, I'd had the foresight to buy salmon fillets at the store, along with a bumper crop of swiss chard. We had a quarter bag of red potatoes in the pantry, which I was anxious to use up for the first time in....well....ever (damn those grocery stores, making me buy potatoes in bulk!).

With little starch, low-fat protein and omega 3's, and loads of vitamins A, K, and C, this is a great meal to fill you up in all the right ways, as well as to fuel your brain and body.

Did I mention it's also delicious? Score!

Pan Seared Salmon with Mushrooms and Swiss Chard (modified a bit from Cooking Light)
-Cooking spray
-4 (6-ounce) salmon fillets (about 1 inch thick)
-1/2 teaspoon salt, divided
-1/4 teaspoon black pepper
-1 teaspoon olive oil
-1 tablespoon thinly sliced shallots
-1 1/2 cups presliced mushrooms
-1 clove garlic, minced
-2 or more cups fresh swiss chard
-1 teaspoon grated lemon rind
-1 teaspoon fresh lemon juice

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan, and keep warm.

2. Add oil and shallots to pan; sauté 1 minute. Add mushrooms in a single layer; cook 2 minutes (do not stir). Cook an additional 2 minutes, stirring frequently. Add spinach; cook 30 seconds or until spinach wilts. Remove from heat; stir in 1/4 teaspoon salt, rind, and juice. Serve over fish.

-Serves 4
-Calories: 298

Herbed Potatoes
(from me)
-6 red potatoes (medium-ish in size), cut into eighths (or quarters, if small potatoes)
-1-2 teaspoons olive oil, to your liking of oiliness
-1 large clove garlic, minced (about 1 1/2+ teaspoons...I like it garlicky!)
-1/4 teaspoon salt, or to taste
-1/4 teaspoon pepper, or to taste
-1/2 teaspoon dried rosemary
-1/2 teaspoon dried thyme

1. Preheat oven to 450.

2. Mix all ingredients together in a bowl, so potatoes are well coated. On a baking sheet coated with cooking spray, place potatoes in a single layer.

3. Stirring once or twice, bake for 20 minutes, or until cooked through.


Evan Thomas said...

I love potatoes, and those red potatoes sound right up my alley

elra said...

The presentation alone has made my stomach rambling :)

d.n.williamson said...

YUM! That looks DELICIOUS!

foodies at home said...

YUMMY! Wow that looks beautiful plated! I bet it tasted even better!

Roxan said...

This looks like a delicious, healthy, and filling meal! The trifecta. Mm

Jessafu said...

Yum. This sounds fabulous. Also very well balanced.

Simply Life said...

oh my, I want to eat this right up!

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