Salmon Bowl with Carrots, Spinach, and Potatoes
Serves: 2
  • 2 center-cut salmon fillets (about 12 ounces)
  • Salt and ground black pepper
  • 2 cups chicken broth or fish stock
  • 2 medium carrots, peeled and halved lengthwise
  • 4 large shallots, peeled and left whole
  • 8 ounces (8 to 10) small new or fingerling potatoes, halved
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 4 packed cups (5-ounce container) baby spinach
  1. Sprinkle both sides of salmon with salt and pepper.
  2. Bring chicken broth, carrots, shallots, and potatoes to boil in a covered heavy-bottomed large skillet. Reduce heat to low; continue to cook for 5 minutes. Add salmon; cover and continue to cook until salmon is just cooked through and vegetables are tender about 5 minutes longer. Transfer vegetables to each of 2 soup plates and broth into a Pyrex measuring cup, adding water, if necessary, to equal 1 cup.
  3. Return skillet to burner; add oil and garlic; heat until garlic starts to sizzle. Add spinach and cook, seasoning lightly with salt and pepper, until just wilted, about a minute. Transfer spinach to each plate, tucking under salmon. (If broth has cooled, heat it in the microwave.) Pour hot broth over each portion and serve with lemon wedges.
Serve this dish with lemon wedges. You can double the recipe, cooking it in a roasting pan set over two burners.
Recipe by Three Many Cooks at