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      Honey & Bacon Sprouts

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      Pimped up Prawn Cocktail

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      Smashed Spuds with Truffle oil & Parmesan

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      Holly White’s Vegan Shepardless Pie

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      Kitchen Essentials

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RecipesWhole30

Pan-Fried Salmon with Smashed Spuds

written by thewonkyspatula March 6, 2019
Pan-Fried Salmon with Smashed Spuds

If you’ve been around here for a while you’ll know that I am a huge fan of salmon and also baby potatoes! My latest love is capers and this really is a total match made in heaven, perfect as a mid-week meal. Don’t be put off by the seemingly long method – it’s actually super easy to put together!

This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

Pan -Fried Salmon with Smashed Spuds

Print This
Serves: 2 Prep Time: 5 Minutes Cooking Time: 30 Minutes

Ingredients

  • 2 salmon cutlets
  • 500g baby potatoes
  • 2 cloves of garlic, minced
  • 1-2 tbsp olive oil
  • 400g baby leaf spinach
  • 4 tbsp capers
  • Juice of 1/2 lemon
  • 1-2 tbsp ghee

Instructions

  1. To make the potatoes, preheat your oven to 200°c/390°f.
  2. Grease a roasting tray with olive oil and set aside before steaming the baby potatoes for about 10-12 minutes, until they begin to soften. Once softened, place the potatoes onto the roasting tray and use a fork to smash them.
  3. Add the garlic to the tray along with another drizzle of oil before sprinkling generously with salt & pepper.
  4. Bake in the oven for about 15-20 minutes, until golden.
  5. Once cooked to your liking, baste with a generous helping of ghee, and pop them back in the oven for a further 5 minutes until golden. 
  6. In the meantime, heat a heavy-based pan with the remaining olive oil, season the salmon with salt & cracked black pepper and cook for 3-4 minutes a side until crispy and cooked to your liking. 
  7. In a small pan heat the remaining ghee and saute the spinach, once cooked to your liking, add the capers & squeeze in the lemon juice. 
  8. Plate up and enjoy! 
Pan-Fried Salmon with Smashed Spuds was last modified: March 6th, 2019 by thewonkyspatula

Pan-Fried Salmon with Smashed Spuds was last modified: March 6th, 2019 by thewonkyspatula
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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  • Competition time! What better way to kick start a week than a little (well actually rather big - so big I couldn’t get it in one pic - head to my stories for a detailed look!) giveaway packed with some of my all time favourite products To enter give this post a ❤️ and tag a friend who you’d like to share all of this good stuff with, final step is for both of you to be following @thewonkyspatula I’ll be picking the lucky winners at the end of the week so be sure to enter for your chance to
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  • Feelin’ Hot Hot HOT Boy are you going to love these spicey chicken skewers! I’ve teamed up with @marksandspencerireland to bring you these Red Hot Chicken Skewers. I’ve been a long standing fan of the Oakham Mini Chicken Fillets and now you can enjoy them even more with this savage marinade! 2 x 350g M&S Oakham Mini Chicken Fillets 1/4 cup M&S Extra Hot Chilli Sauce 1/4 cup + Honey 2 heaped tbsp Whole Grain Mustard ¼ tsp Garlic Pinch of coarse salt Method: 1. In a large bowl combine hot sauce, mustard, garlic & honey. 2. Add the chicken
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