Seared Salmon & Spinach-Walnut Pesto with Purple Potato & Red Onion Hash

Seared Salmon & Spinach-Walnut Pesto

with Purple Potato & Red Onion Hash

30 MIN
2 Servings
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From the Test Kitchen

Mild, buttery salmon and delicately earthy spinach make for a beautiful and simple pairing. Here, we’re exploring a unique take on the duo by serving our salmon fillets with a spinach-walnut pesto. Made with sharp Parmesan, briny capers and olive oil, the sauce adds exciting depth of flavor to this classic dish. We’re serving it all over a hash of red onion and purple potatoes—a gorgeous and particularly tasty variety.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Large dice the potatoes. Finely chop the walnuts. Peel the onion and cut into large wedges; separate the layers. Roughly chop the capers. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar.

Cook & drain the spinach:
2 Cook & drain the spinach:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board. Wipe out the pan.

Make the hash:
3 Make the hash:

In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add the onion; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the potatoes and onion have softened. Divide between 2 plates and set aside in a warm place. Wipe out the pan.

Make the pesto:
4 Make the pesto:

While the hash cooks, finely chop the drained spinach and transfer to the bowl with the shallot-vinegar mixture. Stir in the walnuts, capers and cheese; season with salt and pepper. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste.

Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to make the hash, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the cooked salmon fillets between the plates of hash. Garnish with the pesto. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Large dice the potatoes. Finely chop the walnuts. Peel the onion and cut into large wedges; separate the layers. Roughly chop the capers. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar.

2 Cook & drain the spinach:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board. Wipe out the pan.

Cook & drain the spinach:
Make the hash:
3 Make the hash:

In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add the onion; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the potatoes and onion have softened. Divide between 2 plates and set aside in a warm place. Wipe out the pan.

4 Make the pesto:

While the hash cooks, finely chop the drained spinach and transfer to the bowl with the shallot-vinegar mixture. Stir in the walnuts, capers and cheese; season with salt and pepper. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste.

Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to make the hash, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

6 Plate your dish:

Divide the cooked salmon fillets between the plates of hash. Garnish with the pesto. Enjoy!

Plate your dish:
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