honey salmon with potatoes and spinach

Fish & Seafood

Honey Salmon with Potatoes & Spinach

This honey salmon with potatoes and spinach is a quick, wholesome meal that’s perfect for weeknight dinners. With only five ingredients (not counting oil, salt and pepper), this dish comes together fast without sacrificing flavor. The salmon is seared to a golden crust and glazed with honey for a sweet and savory finish. Tender roasted potatoes and garlicky spinach round out the plate. It’s a simple, nutritious dinner that feels special with minimal effort.

Ingredients

1 (24-ounce) bag baby potatoes, halved
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
3 cloves garlic, minced, divided
¾ teaspoon salt, divided
¼ teaspoon ground pepper, divided
2 tablespoons honey
4 (5-ounce) skin-on salmon fillets
1 (10-ounce) bag fresh spinach

Directions

Preheat oven to 400°F. Toss halved potatoes, 1 tablespoon oil, 1 minced garlic clove, ¼ teaspoon salt and ⅛ teaspoon pepper together on a large baking sheet. Spread into an even layer. Roast, flipping once, until the potatoes are tender and beginning to brown, 20 to 25 minutes.
Whisk 2 tablespoons honey, 2 teaspoons oil, the remaining minced garlic and ⅛ teaspoon each salt and pepper together in a small bowl.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle the salmon with ⅛ teaspoon salt. Add to the skillet, skin-side up; cook, flipping once, until the salmon is cooked through and flakes easily with a fork, 3 to 4 minutes per side. Transfer to a plate and spoon the honey mixture over, fully coating the fillets.
Add spinach to the skillet in batches; cook, stirring, until wilted, about 2 minutes. Sprinkle with the remaining ¼ teaspoon salt.
Serve the salmon with the roasted potatoes and sautéed spinach.