Crisp Salmon with Lemony Spinach and Potatoes

Ingredients

• 12 ounce baby spinach fresh
• 2 large baking potatoes peeled cut into 1-inch pieces ( 2 1/4 pounds)
• 0.8 teaspoon pepper black divided
• 0.3 cup buttermilk fat-free
• 2  garlic cloves minced
• 2 teaspoons juice of lemon 
• 1 teaspoon lemon rind divided grated
• 1 tablespoon olive oil divided
• 0.5 teaspoon onion instant minced
• 0.5 teaspoon oregano dried
• 0.3 cup panko bread crumbs (Japanese breadcrumbs)
• 0.3 teaspoon paprika 
• 24 ounce salmon fillet ()
• 0.8 teaspoon salt divided

Equipment

• bowl
• frying pan
• sauce pan
• oven
• potato masher

Directions

1. Preheat oven to 40
2. Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 15 minutes or until tender, and drain. Return potatoes to pan.
3. Add buttermilk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon lemon rind, and juice; mash with a potato masher. Keep warm.
4. Combine panko, onion, dried oregano, paprika, and 1/4 teaspoon pepper in a shallow bowl.
5. Sprinkle salmon evenly with remaining 1/4 teaspoon salt. Dredge fillets in panko mixture.
6. Heat 2 teaspoons oil in a large nonstick ovenproof skillet over medium-high heat.
7. Add salmon to pan; cook 2 minutes on one side or until browned. Turn fish over; place skillet in oven.
8. Bake at 400 for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
9. While salmon cooks, heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat.
10. Add garlic to pan; cook 1 minute, stirring constantly. Gradually add spinach, turning frequently; cook for 3 minutes or until spinach wilts. Stir in remaining 1/2 teaspoon rind and remaining 1/4 teaspoon pepper. Arrange 1/2 cup spinach mixture on each of 4 plates; top each with 3/4 cup potato mixture and 1 fillet.
11. Garnish with oregano sprigs, if desired.
12. Serve immediately.