Pan Roasted Salmon, Spinach, and Rutabaga Fries

Ahh. The rutabaga. The sea cow of the vegetable kingdom. Am I right or what? I’m pretty sure I have never eaten or even seen one of these in person. (in root?) And I am definitely sure I have never prepared one. I’m just learning SO MUCH from this CSA share!! Most people seem to suggest treating it like a potato. Let’s do just that.

Pan Roasted Salmon, Spinach, and Rutabaga Fries

Inspired by this recipe, I chopped those babies up, tossed them in some olive oil and baked them in a 425 degree oven for 30 minutes. When they were finished, I tossed them in some grated asiago from the CSA, fresh parsley, and some sea salt. Don’t they look potato-y? They don’t really taste potato-y. More like roasted carrots. But good, none the less.

Pan Roasted Salmon, Spinach, and Rutabaga Fries

I’ve also recently become obsessed with pan roasting things. Thanks to Bon Appetit magazine. I used this recipe as a guideline for the salmon. So good.

Pan Roasted Salmon, Spinach, and Rutabaga Fries

And since the only thing in my CSA share this week that will perish quickly is the spinach, I decided to make that before it went bad. When the salmon was finished, I took it out of the pan, tented with foil and then sauteed the spinach in the same pan.

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4 responses to “Pan Roasted Salmon, Spinach, and Rutabaga Fries

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