Pan-Roasted Salmon with Leek Patties, Sauteed Greens & Salsa Verde

Beautiful sockeye salmon fillets are pan-roasted and served over a sautéed medley of spinach, kale, artichokes, and wild mushrooms. A side of scrumptious pan-fried leek patties accompany the salmon and vegetables. A drizzling of bright and zesty Italian salsa verde completes this flavorful and wholesome dinner kit.

Allergens: Wheat, Milk, Eggs, Fish

Ingredients: Salmon, leek patties (leeks, mashed potatoes, panko bread crumbs, eggs), spinach, kale, sherry vinegar, garlic confit, artichoke hearts, trumpet mushrooms, Italian salsa verde (parsley, capers, anchovies, garlic, lemon juice, lemon zest, olive oil)

Supplies to gather

  • Preheated oven (middle rack at 375°F)
  • Nonstick saute pan (10 inches or larger)
  • Baking sheet lined with parchment paper
  • Cooking spoon
  • Kitchen towel
  • Kitchen knife & cutting board
  • Plate
  • Paper towels
  • Salt & pepper
Get Cooking!

Let's get cooking

Step 1

Set the oven rack to middle position and preheat to 375°F.

Place potato leek cakes onto baking sheet lined with parchment paper, and bake in oven for 8-10 min or until warmed through.

Meanwhile, use the kitchen knife and cutting board to cut the wild mushrooms into quarters.

Pat salmon fillets dry with paper towels and season both sides with salt and pepper.

Step 2

Place a nonstick saute pan onto the stovetop, add 2 tbsp. of cooking oil, and set the heat to medium-high. When oil is hot, carefully add salmon to pan skin-side down. Be careful for any oil splatter.

Cook for 3-4 min, or until skin becomes slightly browned. Then use spatula to turn fillets over and cook for an additional 2-3 min. Then remove salmon from pan and set on plate with paper towels to rest.

Return saute pan to stove, set heat to medium, and add mushrooms and artichoke hearts. Cook for 2-3 min, or until the mushrooms and artichokes develop slight golden-brown color. Then add the spinach & kale and garlic confit. Add half of the sherry vinegar into pan and cook for 45-60 sec, or until greens have wilted slightly.

Step 3

Use a dry, folded kitchen towel to carefully remove baking sheet from oven.

Let’s plate: spoon sauteed greens, artichokes, and mushrooms onto serving plate. Place salmon fillets on top of the vegetables and set the potato leek patties on the side. Garnish the dish with Italian salsa verde as desired.

Please note: cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.