Seared Salmon with New Potatoes and Spinach

I'm suddenly addicted to pinterest, which is where I found this recipe (thanks Laura Candeloro), originally from epicurious.com. I made some changes, and the result looks almost nothing like the photo from epicurious, but it was still very good. It's a little bit of work; took me about an hour of leisurely cooking. The good news is that all the steps can be done using just one large pan and one baking dish, so not too much clean up.

The recipe calls for white wine, but I ran out and added about a quarter cup of red, which is why the onions look like shredded beets.

INGREDIENTS:

3/4 pounds baby potatoes or new red potatoes, unpeeled
Cooking spray (a couple of sprays)
3/4 pound skinless salmon fillets
1 cups dry white wine
1 large shallots, thinly sliced
1 tablespoons apple cider vinegar
3/4 cup low-salt chicken or vegetable broth
1 tablespoons chopped fresh tarragon leaves plus sprigs for garnish
1/2 tablespoon Dijon mustard
1 teaspoon olive oil
1 large garlic clove, pressed or minced
1/2 pound baby spinach leaves

DIRECTIONS:

Preheat oven to 400°F. Place potatoes in large (14") skillet and cover with cold water by 1 inch. Bring to boil; reduce heat to medium-high and boil until almost cooked through, about 12 minutes. Drain; cool. Cut potatoes in half. 

Return the empty large skillet to high heat and spray with cooking spray. Sprinkle the pan with salt, and season salmon with pepper. Place salmon in skillet, flat side up. Cook until brown, about 4 minutes. Turn salmon over and cook 2 minutes. Carefully arrange salmon, flat side down, in large baking dish. Scatter potatoes around salmon. 

In the same large skillet, combine wine, shallots, and vinegar. Boil until reduced to 1 cup, about 7 minutes. Add chicken broth, chopped tarragon, and mustard. Bring just to boil. Pour hot broth over salmon and potatoes in dish. Bake until salmon and potatoes are cooked through, about 20 minutes.

About 5 minutes before fish is done cooking, heat olive oil in heavy large pot. Add garlic and let cook for 1 minute. Add spinach to pan and stir until wilted, about 3 minutes. 

Divide spinach into two shallow bowls. Top each with 1 salmon fillet. Divide potatoes and broth between bowls; garnish with tarragon sprigs and serve. 

Serves two (may be doubled).