This is a dish I like to make for dinner parties. You can serve it in bowls and garnish with a dollop of Greek yogurt and sprigs of lavender. It goes together easily beforehand and popped in the oven for the final bake. This recipe can be doubled or tripled depending on the number of guests. Serve with your favorite salad!xo
4- 8 Ounce Salmon Fillets, Skinned
1 1/2 lbs New Red Potatoes, Fingerlings, or you can even use Red potatoes and cut them in bite size pieces
2 T Butter
2 C Dry White Wine
2 Large Shallots, Chopped
2 T Apple Cider Vinegar
1 1/2 C Chicken Broth
2 T Herbs de Provence
1 T Dijon Mustard
2 T Olive Oil
1 1/2 Lbs Baby Spinach Leaves
Skin salmon fillets and season with salt & pepper. Grill for 2 minutes on each side, just to get a sear and grill marks on the fillets.
Heat oven to 400 degrees. Toss potatoes in olive oil and lightly salt & pepper. Roast potatoes for 25 minutes.
Meanwhile, melt butter in a large saucepan and stir in shallots. Cook shallots until translucent. Add wine and vinegar, boil until reduced to 1 cup, about 7 minutes. Add chicken broth, herbs de provence and mustard. Bring to a boil and set aside. Place spinach in the bottom of a large baking dish, arrange salmon fillets on top of spinach, place potatoes around salmon fillets, pour broth over salmon, potatoes and spinach. Bake at 350 until all salmon is done, about 10-15 minutes.