Seared Salmon With Lemons Fingerling Potatoes and Winter Greens
Ingredients
- 1 small lemon
- 8 ounces fingerling potatoes, scrubbed and halved lengthwise
- 4 tablespoons olive oil, divided
- Kosher salt
- black pepper, to taste
- 4 5-ounce boneless, skinless salmon fillets
- 1 small yellow or pink beet, scrubbed and thinly sliced
- 1 bunch small mustard greens
- 1 bunch small kale, stems removed and leaves torn
- Red pepper flakes, for serving
Instructions
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