Salmon Mingnon

Wild Salmon Mignon with Herb Roasted Potatoes and Spinach Soufflé

Wild salmon is high in Omega-3’s and is a good source of calcium, so eating more of this firm fleshed, bright orange fish is a good move for most of our diets. Oh, and I almost forgot to mention how delicious it is. Especially when this fast and fresh meal is paired with herb roasted potatoes and a creamy spinach soufflé.

Wild Salmon Mignon with Herb Roasted Potatoes and Spinach Soufflé

Start to finish: 25 minutes
Hands on time: 15 minutes


2 salmon mignon fillets, about 6 to 8 oz each
Salt and freshly ground black pepper
2 tablespoons olive oil
1 small onion, diced
8 Herb Roasted Fingerling Potatoes from the To-Go Case, thinly sliced
6 oz Parmesan Spinach Soufflé from the To-Go Case


Preheat oven to 375°F.

Salt and pepper the salmon filets. Add the olive oil to a large skillet and heat over medium-high heat. When the oil is hot, add the fish to the pan and cook for about 3 minutes on the first side, flip them over and cook for another 2 minutes. Transfer the fish to a plate. It won’t be cooked through yet.

Add the onion to the pan and cook over medium heat for about 2 minutes or until softened. Add the potatoes and cook them, tossing every now and then to heat them through, about 3 minutes. Spread the spinach soufflé over the potatoes, cover the pan with a lid and heat for another 3 minutes or until the soufflé is warm. Top the soufflé with the salmon and transfer the uncovered skillet to the preheated oven for another 10-12 minutes to finish cooking the fish and get all the ingredients good and hot. Cut the netting surrounding the perimeter of the fish with kitchen scissors or a sharp knife.

Serve on heated plates.

Tip: To heat plates, first be sure they are microwave safe and don’t have any metal decorations. Stack 2 microwave-safe plates in the microwave and heat on high heat for 1 minute. Check to test the temperature of the plates. Some heat more quickly than others. If they aren’t warm enough, heat for another 30 seconds.

Serves 2

Download Recipe PDF  |  Recipe courtesy of Carla Snyder

Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sinkful of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>