Slow-Roasted Salmon and Pistachio Dukkah with Warm Spinach and Potatoes - Edible Santa Barbara and W

Ingredients

• Olive oil
• 1¼ pounds salmon filet (cut into four equal parts)
• ½ cup packed parsley (finely chopped)
• ¼ cup packed dill (finely chopped)
• 2 green onions (finely sliced)
• 3-4 sprigs lemon thyme (leaves only)
• 1 lemon (zest and juice)
• Salt and pepper
• ⅔ pound baby potatoes
• 1 shallot (peeled and thinly sliced)
• 2 green onions (trimmed and thinly sliced)
• 1 pound spinach (washed, dried and sliced into ½-inch wide strips)
• Juice of ½ lemon
• 8 dates (pitted and chopped)
• 1 tablespoon Herbes de Poisson (or a mix of fennel, mustard and coriander seeds)
• ⅓ cup (2 ounces) pistachios (chopped)
• 1 tablespoon sesame seeds
• ½ tablespoon oregano (finely chopped)