Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds Little Potato Co. Creamer potatoes (cut into 1/2-inch dice)
  • 1/2 pounds salmon fillets
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 2 1/2 teaspoon canola oil (divided)
  • 1/2 yellow onion (diced)
  • 1 red bell pepper (diced)
  • 3 garlic cloves (minced)
  • 2 cups spinach
  • 2 tablespoons minced fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper

Instruction

  • Bring a large saucepan of lightly salted water to a boil over high heat. Add the diced potatoes and cook until just tender, 6 to 8 minutes. Drain.
  • Season the salmon with ⅛ teaspoon salt and ⅛ teaspoon ground pepper. Heat 1 teaspoon canola oil in a large skillet (preferably cast-iron) set over medium-high heat. Add the salmon (skin side down if it has skin) and cook until the fish is opaque about ¾ of the way up the fish, about 5 minutes. Flip the fish and cook for 2 minutes. Transfer to a plate. When cool enough to handle, break up into pieces.
  • Add ½ teaspoon oil to the skillet, and add the onion and pepper. Cook until tender, 4 to 5 minutes. Add the garlic and cook for 1 minute.
  • Add the remaining 1 teaspoon oil and stir in the potatoes. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.
  • Stir in the salmon, spinach, dill, ½ teaspoon salt and ½ teaspoon ground pepper, until the spinach is just wilted. Serve.