Here is one we want to give a try soon from Bon Appetit.
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Seared Salmon With Lemons, Fingerling Potatoes, and Winter Greens:

Date night for one (or two)? This seared salmon with lemons, fingerling potatoes, and winter greens looks indulgent, but comes together in a snap. Pair it with a refreshing (and low ABV) Michelob ULTRA, which has only 95 calories and 2.6 carbs per serving.

Ingredients

4 servings

1

small lemon

8

ounces fingerling potatoes, scrubbed and halved lengthwise

4

tablespoons olive oil, divided

Kosher salt

black pepper, to taste

4

5-ounce boneless, skinless salmon fillets

1

small yellow or pink beet, scrubbed and thinly sliced

1

bunch small mustard greens

1

bunch small kale, stems removed and leaves torn

Red pepper flakes, for serving

Preparation

1. Step 1

   Preheat the oven to 425 degrees.

   Step 2

   Thinly slice one half of the lemon and reserve the other half for dressing the salad. Toss fingerling potatoes with 2 tablespoons olive oil and thinly sliced lemon and season with salt and pepper. Spread onto a baking sheet and bake until golden brown, about 20 minutes.

   Step 3

   Meanwhile, heat 1 tablespoon oil in a large nonstick skillet on medium-high heat. Add the salmon, skin-side down and cook until the skin is crisp and the salmon is beginning to look opaque up 2/3 of the fillet, 8 to 10 minutes. Turn and cook until the salmon is about medium, 1 to 2 minutes. Transfer to a plate.

   Step 4

   In a large bowl, toss the beets, mustard greens, and kale with the remaining tablespoons of olive oil and the juice from the lemon half and season with salt and red pepper flakes. Serve with the salmon and fingerling potatoes.

Jeannie notes.. Above is curated for evaluation and recommendation from Bon Appetit

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Seared Salmon With Lemons, Fingerling Potatoes, and Winter Greens

reco low-cal