Almond Crusted Salmon With Creamed Spinach And Parsley Potatoes - cooking recipe

Ingredients

2 lbs potatoes, peeled and halved or quartered, if large
1/2 cup sliced almonds
1 cup fresh breadcrumbs
4 sprigs fresh thyme, leaves stripped from stems
5 tbsp plus 1 tsp butter
1 1/3 lbs skinless salmon fillet, cut into 4 equal pieces
1 tbsp oil
3/4 cup vegetable stock
2/3 cup white wine
1 small onion, finely diced
1 1/4 lbs baby spinach leaves
1/2 cup heavy cream
None None Freshly grated nutmeg, to taste
None None Chopped parsley, to serve

Preparation

Preheat the oven to 400\u00b0F. Cook the potatoes in boiling salted water for 20 mins or until tender.
Meanwhile, heat a large skillet on medium heat and toast the almonds until golden. Remove from the pan and cool. Mix with the breadcrumbs, thyme and 5 tbsp butter. Season. Season the salmon. Heat the oil in the same skillet on medium-high heat. Cook the salmon for 1-2 mins, turning.
Transfer the salmon to a baking dish. Spread with the almond butter. Pour in the stock and wine. Bake for 10 mins, until golden brown.
Melt 1 tsp butter in a large saucepan on medium heat. Saute the onion for 3 mins. Add the spinach and cream and season with salt, pepper and nutmeg. Saute for 8 mins.
Drain the potatoes and stir in the parsley. Place in a serving bowl. Serve the salmon with the spinach.