Herb & Lemon Roasted Salmon On A Bed Of Roasted Potatoes & Sauteed Greens

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 Tbs. chopped garlic

6 portions skinless salmon fillet, 6 oz. each

2 Tbs. fresh thyme

1 cup best-quality extra-virgin olive oil

Kosher salt and coarsely ground black pepper

12 cups packed arugula, about 20 oz. (tough stems removed), or two 10-oz. bags spinach (stems removed), cleaned thoroughly and put in a large bowl covered with damp paper towels and plastic wrap in the refrigerator

3 Tbs. coarsely grated lemon zest

2 lb. medium red or yellow potatoes (or 1 lb. each)

1-1/2 cups olive oil, plus 2 Tbs. for sautéing the greens

2-1/2 oz. (1/2 cup) pine nuts, toasted

12 cloves garlic, roasted and coarsely chopped

4 oz. (1/2 cup) raisins, covered with 1/4 cup port and macerated for several hours or overnight (optional)

Grated zest of 2 lemons

2 Tbs. chopped fresh flat-leaf parsley

Lemon Oil (see below)

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