Prepared Horseradish Encrusted Atlantic Salmon Served with a Three Citrus Spinach Sauté

Number of Servings: 2

1/4 Cup Fresh grated horseradish
2 8-Oz. Salmon filets
1/2 Cup Fresh squeezed lemon, lime and orange juice
1 Cup Fresh spinach – pick stems off
1/2 Cup Thin sliced Yukon gold potatoes
1 Tsp. Olive oil
Salt and pepper

Place grated horseradish on salmon filets, season with salt and pepper. Get oil hot in a sauté pan. Once hot, place salmon in pan and sear until golden, flip over and finish cooking. In another hot sauté pan, sauté Yukon golds and crimini mushrooms. Once cooked, add citrus and spinach and sauté 1 minute. To serve, place sautéed potatoes and other items on plate…put salmon on top.