Crisp Salmon with Lemony Spinach and Potatoes

2 large peeled baking potatoes, cut into pieces
1/3 cup buttermilk
3/4 tsp. salt
1 tsp. grated lemon rind
2 tsp. lemon juice
1/3 cup bread crumbs
1/2 tsp. instant minced onion
1/2 tsp. oregano
1/4 tsp. paprika
4 (6oz. each) salmon fillets
1 tbsp. olive oil
2 garlic cloves, minced
12oz. pkg. fresh baby spinach

Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce
heat, and simmer for 15 minutes or until tender, and drain. Return
potatoes to pan. Add buttermilk, 1/2 tsp. salt, 1/2 tsp. lemon rind, and
juice; mash with a potato masher. Keep warm.

Combine bread crumbs, onion, oregano, and paprika in a shallow bowl. Sprinkle
salmon evenly with remaining salt. Dredge fillets in crumb mixture.

Heat 2 tsp. oil in a large nonstick ovenproof skillet over medium-high heat.
Add salmon to pan; cook 2 minutes on one side or until browned. Turn fish
over; place skillet in oven. Bake at 400° for 6 minutes or until fish
flakes easily when tested with a fork or until desired degree of doneness.

While salmon cooks, heat remaining oil in a large nonstick skillet over medium
heat. Add garlic to pan; cook 1 minute, stirring constantly. Gradually add
spinach, turning frequently; cook for 3 minutes or until spinach wilts.
Stir in remaining rind.

Arrange spinach mixture on each of 4 plates; top each with potato mixture and
1 fillet. Serve immediately.

4 servings