Other greens such as rocket and silverbeet can be used in place of, or in combination with, the spinach. Silverbeet will need to be blanched first before adding to the almonds and raisins.
700 grams floury potatoes, eg Agria, peeled and sliced 1 cm
4 x 150 grams pieces of salmon, skin off
knob of butter
2 large handfuls baby spinach
1/3 cup slivered almonds
1/3 cup raisins
1/3 cup olive oil
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary or thyme
finely grated zest 1 lemon
sea salt and freshly ground pepper
Preheat the oven to 180˚C.
Herb oil: Combine all the ingredients in a bowl and season.
Cook the potatoes in boiling salted water for 5 minutes. Drain well then place on a large baking tray. Add three quarters of the herb oil and gently turn to coat. Arrange slightly overlapping on the tray and roast for 10 minutes. Turn the potatoes over and roast for a further 10 minutes. Brush the salmon with the remaining herb oil and place on a separate baking tray and roast for 6-8 minutes or until just cooked through.
Melt the butter in a sauté pan, add the almonds and cook for 1-2 minutes until lightly golden. Add the raisins, cook for 1 minute then add the spinach and turn until just wilted. Season with salt and pepper.
To serve: Place the potatoes and spinach on plates and top with the salmon.