with Roasted Potatoes, Garlicky Asparagus & Lemon-Shallot Sauce

Yield: 2

Seared salmon, stuffed with steakhouse-style creamed spinach and drizzled with a delicate lemon-shallot sauce. Roasted potatoes, and a side of garlicky asparagus completes the plate.

Comments: Overpriced. Make it yourself.
Prep: 5 Cook: 35

• 12-16oz potatoes
• 1lemon
• 2TBS cream cheese
• 1oz veggie stock concentrate
• 1shallot
• 8oz asparagus
• 6oz spinach
• 1½TBS sour cream
• 1tsp garlic powder
• 12-14oz salmon
• salt & pepper
• 6tsp cooking oil
• 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the shallot, finely dice remaining half. Trim and discard woody bottom ends from asparagus. Zest and quarter lemon.

Roast potatoes:

Toss potatoes on a quartet-sheet pan with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender,20-25 minutes.

Make spinach filling:

While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add sliced shallot and a pinch of salt, cook, stirring, until browned and slightly softened, 1- to 2-minutes.

Stir in spinach, cook, stirring, until wilted, 2- to 4-minutes. Turn off heat, transfer to a medium bowl. Wipe out pan.

Add sour cream, half the cream cheese, and half the garlic powder (you’ll use the rest later) to same bowl, stir to combine. Season with salt and pepper.

Stuff salmon:

Pat salmon dry with paper towels. Place, skin side down, on a clean work surface. Using a sharp knife, cut a slit lengthwise down the center of the flesh sides (be careful not to cut through the skin!). Rub all over with a drizzle of oil, season with salt and pepper. (Make sure to season inside the cuts too!)

Place salmon, skin side down, on one side of a second lightly oiled half-sheet pan. Stuff salmon with spinach filling (it’s OK if they seem overstuffed).

Cook salmon & asparagus:

Toss asparagus on opposite side of same sheet with a drizzle of oil, remaining garlic powder, salt, and pepper.

Roast on middle rack until salmon is cooked though and asparagus is tender, 12-15 minutes.

Tip: If asparagus is done before salmon, remove from sheet and continue roasting salmon.

Make sauce:

Meanwhile, heat a drizzle of oil in pan used for spinach over medium heat. Add diced shallot and a pinch of salt. Cook, stirring, until shallot is softened and translucent, 3- to 5-minutes.

Whisk in ¼ cup water, stock concentrate, and remaining cream cheese. Cook, stirring, until thickened, 1- to 2-minutes.

Turn off heat. Stir in a pinch of lemon zest, juice from one lemon wedge), and 1 TBS butter until melted and combined. Season with salt and pepper.

Serve:

Divide salmon, asparagus, and potatoes between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side.