Almond Crusted Salmon With Creamed Spinach And Parsley Potatoes

• 2 pounds 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 tablespoons butter
• 1 1/3 pounds skinless salmon fillet cut into 4 equal pieces
• 1 tablespoon oil
• 3/4 cup vegetable stock
• 2/3 cup white wine
• 1 onion small, finely diced
• 1 1/4 pounds baby spinach leaves
• 1/2 cup heavy cream
• grated nutmeg Freshly, to taste
• chopped parsley to serve

1. Preheat the oven to 400u0b0F. Cook the potatoes in boiling salted water for 20 mins or until tender.
2. 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.
3. 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.
4. 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.
5. Drain the potatoes and stir in the parsley. Place in a serving bowl. Serve the salmon with the spinach.

potatoes, almonds, fresh breadcrumbs, thyme, butter, salmon fillet, oil, vegetable stock, white wine, onion, baby spinach leaves, heavy cream, nutmeg freshly, parsley

Taken from www.yummly.com/recipe/Almond-Crusted-Salmon-with-Creamed-Spinach-and-Parsley-Potatoes-1403290 (may not work)