4 6oz boneless skinless salmon fillets
Humble & Frank LEMON HONEY HERB SAUCE AND MARINADE
4 large russet potatoes, peeled and cut into 1-inch dice
5 Tbsp olive oil
2 Tbsp minced herbs such as thyme and rosemary
1 medium sized yellow or green zucchini, diced
6 cups of baby spinach, roughly chopped
6 strips of bacon, cooked and crumbled
2 tsp fresh thyme leaves
Brush salmon fillets with about 3 tablespoons of the LEMON HONEY HERB SAUCE. Cover and refrigerate for at least 1 hour and up to overnight. Remove salmon from refrigerator 20 minutes before ready to cook.
Heat oven to 425°. Line 2 large sheet pans with parchment paper.
Set a large pot of salted water over high heat and bring to a boil. Add potatoes and cook for 7 minutes, until just tender.
In the meantime, combine the olive oil and the herbs in a large bowl. When potatoes have finished boiling, drain well and add to the bowl with the herbs. Add the zucchini to the bowl and toss everything together. Season with salt and pepper.
Spread the potato, zucchini mixture evenly between the 2 sheet pans. Make sure they are in a single layer and are touching as little as possible so that they brown. Roast until zucchini is cooked and potatoes are cooked through, about 20 minutes.
Remove the pans from the oven and divide the spinach and the bacon evenly between the two pans, stirring and flipping so all is well incorporated.
Lay the salmon fillets over the potatoes, two to each pan. Sprinkle with salt and pepper and roast in the oven until salmon is cooked through, 10-12 minutes.
Sprinkle with thyme and serve with additional warmed LEMON HONEY HERB SAUCE.
Remove from oven and let rest for 5 minutes. Serve with a simple, citrusy kale salad and additional, warmed, LEMON HONEY HERB SAUCE.
Swap out the H&F product listed in the recipe above for one of the following.
REAL BUTTER + ROASTED GARLIC
.svg)
.svg)
.svg)
.png)
