Shredded Hash Browns Crusted Salmon with Sautéed Spinach Recipe

hash browns

🥗Healthier: cauliflower rice

💰Cheaper: shredded potatoes

Cauliflower rice is lower in carbs, while shredded potatoes are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is dairy-free, while mozzarella is a budget-friendly cheese option.

Preheat oven to 350°F.

Grate russet potatoes using a shredder.

Add heavy cream to the grated potatoes and mix with salt and pepper.

Season the salmon fillet heavily with sea salt, black pepper, and dijon mustard.

Spread the grated potatoes on top of the salmon, pressing down to adhere.

Heat olive oil in a large sauté pan over medium-high heat.

Carefully slide the salmon into the pan and sear until golden brown on top.

Flip the salmon carefully and sear the other side until golden brown.

Transfer the salmon to the oven to finish cooking for 8-10 minutes.

In another large sauté pan, heat olive oil over medium heat.

Add sliced red onion and minced garlic, sautéing until slightly caramelized.

Add sliced vine ripe tomatoes and sauté for a few minutes.

Add baby spinach to the pan and sauté until wilted, seasoning with salt and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens