Threading the salmon onto skewers is a quick easy way to change things up a bit. It also makes it easier to know when the salmon is done cooking and its a great kid task. If you aren’t into skewering, just sear the filets whole.
Heat the oven to 375. Wash sweet potato skin well and shake to dry it off. Dice into ½ inch pieces as evenly as possible. Place on baking sheet and toss with a drizzle of olive oil and pinch of salt (about ¼ tsp). Put potatoes in the oven and roast until crisp on the outside and tender - about 20 minutes.
Dice salmon into large 1 ½ inch cubes - keeping them as even as you can. When you slice salmon, use a really sharp knife and make long shallow strokes, let the knife do the work. Thread pieces onto skewers evenly, dividing up as makes sense for how many people you’re serving. Keep the pieces touching each other, but lightly, they shouldn’t be smushed together.
Sprinkle skewers with salt, pepper and drizzle with olive oil.
Heat a large, flat, non-stick pan over medium high heat and add a tablespoon of olive oil (or half oil and half butter for nice flavor and a brown crust). When its hot, place the skewers down and cook for 2 minutes, then gently lift and flip. Repeat on all 4 sides, at which point the salmon should be cooked through. If its not, you can leave it on the plan a little longer until its done to your preference (salmon can be a little pink in the middle!)
You can use a blender or food processor here, or just chop and stir the sauce together. Start with garlic and mince it up as finely as you can (if using a machine, just toss it in whole), add parsley and cilantro, a pinch of salt and chili flakes and blend (or keep chopping). After its in small pieces, add the capers and chop a few more times to break them up. Add lemon zest and all of the juice and ½ tsp olive oil and stir well. Taste. It should be blended well between tangy, salty and a little hot.
If using baby spinach, just give it a rinse in a large colander and let it drip dry, some water is ok. If its bunched spinach, trim off the bottom stems and chop into 2 inch wide strips and wash well. In a large saute pan, heat a ¼ tsp olive oil and add the spinach leaves and a pinch of salt. Use tongs to toss and cook down. Add a squeeze of lemon - about equivalent to a quarter lemon - I take a half and just lightly squeeze it saving the partially squeezed and unused half for later in a tupperware. Remove the spinach from the heat before its totally wilted as the residual heat will keep it wilting further.
Plate the potatoes and spinach, top with skewers and spoon salsa verde over the salmon. (Reserve some of the cooked spinach for pizza night).
The salsa verde is fantastic over scrambled eggs or drizzled over another cooked protein (grilled chicken? Or steak!). As an appetizer spread ricotta on crostini and spoon a little bit of salsa verde over the top.
The salmon skewers can be flaked into a salad for a great lunch.
Save extra sautéed spinach for Grandma Pizza later this week!
Salmon → halibut, swordfish, tuna
Sweet Potatoes → regular potatoes, cauliflower
Spinach → kale, chard, green veg of choice!
Parsley → basil, arugula, cilantro
Capers → olives, roasted red peppers, or omit