About 1 hour
Honey Ginger Baked Salmon with Paprika Garlic Potatoes and Lemon Buttered
- 1 large filet of salmon (enough to feed 4 people)
- ¼ c honey (liquid or melted)
- 2” piece fresh ginger, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 onion, sliced into wheels
- Salt & Pepper
- 1 bunch Swiss Chard, roughly chopped
- Juice from ½ a lemon
- 2 tbsp butter
- 6 medium potatoes, scrubbed and cubed
- 1 tsp paprika
- 1 tsp garlic granules
- Drizzle of olive oil
- 1 tsp salt
- 10 cracks fresh black pepper
- ¼ c parsley, chopped
Step by Step Instructions
Set your oven to 350.
Place potatoes into a large bowl with a drizzle of olive oil, garlic granules, paprika, 1 tsp salt and 10 cracks fresh black pepper. Toss well until potatoes are evenly coated. Pour potatoes onto a parchment lined baking sheet and pop them into the oven for 45 – 50 minutes, until they are cooked through and crispy on the edges. Cooking time will vary depending on the size of the potato cubes.
Line another baking sheet with a piece of parchment paper large enough to enclose your salmon filet. Place honey in a small bowl and add fresh garlic and ginger and mix well to combine. Place salmon on the parchment lined baking sheet and use a pastry brush to spread the honey-ginger glaze over top of the salmon. Sprinkle with salt and pepper then wrap the parchment paper around the salmon and close use a metal clip to hold the paper closed (like an envelope). Set aside until there are only 20 minutes left on the potatoes.
When there are 20 minutes cook time left for the potatoes, pop the salmon into the oven alongside the potatoes.
When 10 minutes remain before the potatoes and salmon are finished cooking, start the Swiss chard. Melt butter in a heavy skillet over medium high heat. Add Swiss chard and sauté until it begins to wilt, then add lemon juice and a sprinkle of salt and pepper. Sauté a few minutes more then turn off the heat and cover the chard to keep warm until salmon and potatoes are done.
When everything has finished cooking share everything over 4 plates. Sprinkle fresh chopped parsley over the potatoes, serve, and enjoy!