SALMON FLORENTINE AND ROASTED POTATO SHEET PAN DINNER

Seafood|Gluten-free

Ingredients

The Potatoes:

2 pounds baby potatoes, cut in half

½ teaspoon salt

¼ teaspoon black pepper

3 tablespoons olive oil

The Salmon:

2, 10 ounce boxes chopped spinach, thawed and squeezed mostly dry

4 ounces cream cheese, softened to room temperature

½ cup grated parmesan cheese

1 ½ cups Jarlsberg or gruyere cheese, hand shredded on the large hole of a box grater, divided

¾ teaspoon black pepper, divided

1 tablespoon fresh squeezed lemon juice

2-2 ½ pounds salmon filets

¾ teaspoon salt, divided

2 tablespoons fresh parsley for garnish

Lemon slices for garnish

Instructions

Preheat oven to 400 degrees. Line a large, rimmed sheet pan with parchment paper.

Place the potatoes in a large bowl with the salt, black pepper, and olive oil. Toss to fully coat the potatoes and spread them evenly on the prepared baking sheet. Bake for 15 minutes while you prepare the spinach stuffing for the salmon (they will not be fully cooked yet). Remove from the oven and set aside.

To make the spinach ‘stuffing’ for the salmon combine the spinach, cream cheese, parmesan, ¾ cup of the shredded cheese, ½ teaspoon of the black pepper, and the lemon juice in a large bowl and mix thoroughly to combine.

Cut the salmon into portion size pieces and place them on the baking sheet with the potatoes, pushing the potatoes to the sides of the pan. Season the fish with the remaining salt and pepper and then spread the spinach stuffing evenly over the top of each piece of fish. Sprinkle the remaining ¾ cup of shredded cheese over the tops of the stuffing.

Bake for 15-20 minutes until the fish flakes easily with a fork and is just translucent in the center (total cook time will depend on the thickness of the fish). Place the pan under the broiler on high for 1-2 minutes to brown the lightly tops if needed.

Serve immediately garnished with chopped parsley and lemon slices. DEVOUR!

Note – if the skin was on the salmon you can just take the fish off with a spatula, leaving the skin on the parchment to discard.