Name: Herb-Roasted Salmon with Potato, Spinach & Parmesan Fritters
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 eggs; 1 ½ (454 g) bags frozen chopped spinach; 6 cups frozen shredded hash brown potatoes; ¾ cup Parmesan cheese, shredded; 1.02 kg salmon fillet; all-purpose flour; black pepper; extra virgin olive oil; oregano, dried; salt; thyme, dried

Herb-Roasted Salmon with Potato, Spinach & Parmesan FrittersHerb-Roasted Salmon with Potato, Spinach & Parmesan Fritters — a 35-minute lunch recipe with 11 ingredients, serving 6.Ingredients

6 eggs

1 ½ (454 g) bags frozen chopped spinach

6 cups frozen shredded hash brown potatoes

¾ cup Parmesan cheese, shredded

1.02 kg salmon fillet

all-purpose flour

black pepper

extra virgin olive oil

oregano, dried

salt

thyme, dried

Instructions

Preheat oven to 205°C (400°F). Coat a baking sheet pan with a thin layer of oil.

Pat salmon dry with paper towels. Place on the baking sheet, skin-side down, and sprinkle with spices.

Place baking sheet in the oven (it doesn't have to be fully heated) and bake until salmon is cooked through, 8-10 minutes. Remove from oven.

Meanwhile, place both hash browns and spinach in a colander; rinse under hot water (from the tap) to thaw. Using your hands, squeeze as much water from the hash browns and spinach as you can. Place in a large bowl.

Add Parmesan, eggs, flour, and spices to the bowl with the hash browns and spinach. Stir to combine the potato mixture.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom.

Working in batches, using a ¼-cup measure, drop potato mixture into the skillet, spacing scoops a few inches apart; press down to form round fritters. Cook, flipping once, until fritters are golden brown, 3-5 minutes. Remove to a paper towel-lined plate.

To serve, divide salmon and fritters between plates. Enjoy!

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