2 salmon filets, boneless with skin
Zesty Italian Dressing
1 large russet potato, cleaned
1/4 cup shredded parmesan cheese
¼ cup shredded cheddar cheese
2 tsp butter
1 Tbsp chopped chives
1-2 handfuls of baby spinach
1 garlic clove, minced
Marinate fish filets in Italian dressing for 30+ minutes.
Preheat oven to 425 degrees. Pierce potato with fork. Bake for 1 hour. Cut in half and carefully scoop insides out, do not puncture the skin. In a small bowl, mix potato insides, cheese, butter, chives, salt and pepper. Fill potato skins with mixture. Bake at 350 degrees for another 15 minutes. Broil for last 5 minutes.
Grill fish over high heat, skin side down for about 9 minutes, flip and remove skin; grill for an additional 4-5 minutes, until fish is cooked all the way through and flakes easily.
In a small frying pan, heat EVOO over med-high heat sauté spinach with garlic until spinach is wilted.
Plate with spinach, top with salmon and serve with potato.