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.

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.

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.

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.