Salmon Potato Fry with Herbs & Spinach



My favorite to use left over salmon and those lovely small packages of smoked salmon trimmings that are such a good buy (check for them in the refrigerated meat/fish section.) If I don't have left over salmon, I sometimes will use canned salmon along with the smoked bits. One 6 oz. can will do it.

My family likes this and it's a simple, pretty healthy one dish meal.

From the cookbook "Plenty" by Diana Henry.


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2 Tbsp
1 Tbsp
olive oil
onion, finely chopped
2 1/2 c
cooked potato, in chunks
12 oz
cooked salmon & smoked salmon trimmings (in a 2:1 ratio)
10 oz
spinach leaves, coarse stems discarded and shredded
salt & pepper to taste
squeeze lemon juice
small bunch parsley or dill, finely chopped (or dry dill)
frozen peas (optional)

How to Make Salmon Potato Fry with Herbs & Spinach


  • 1Heat butter and oil in large frying pan and add the onions and potatoes. Fry over medium heat until they are golden and the potatoes have browned in places.
  • 2Flake the cooked salmon, discarding skin and any bones. Stir in along with smoked salmon, spinach, and peas, if using. Stir gently allowing the pinch to wilt.
  • 3Season to taste with salt, pepper, lemon juice, and your chosen herb.
  • 4TIP: frozen potato chunks (hash-browns) can be bought, as well as washed & trimmed "baby spinach" to make prep easier.

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About Salmon Potato Fry with Herbs & Spinach

Course/Dish: Fish
Other Tags: Quick & Easy, Healthy

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