Seared Salmon with New Potatoes and Dijon Broth

• Preheat oven to 400 F.
• Toss potatoes in a large saucepan, cover with cold water and a pinch of salt. Bring to a boil.
• Lower to medium heat and boil for 10 minutes. Drain and cool.
• Toss potatoes with 1 tbsp of the Spectrum canola oil in a large baking dish and place in middle of rack in oven.
• Melt the butter and remaining Spectrum canola oil in a heavy skillet over high heat.
• Season salmon with salt and pepper and place flat side up in a skillet and cook for 4 minutes. Turn salmon over and cook a further 2 minutes. Set aside.
• Combine wine, green onions and vinegar in a medium sized sauce pan. Boil until the liquid is reduced by half, about 7 minutes.
• Add broth, chopped tarragon and mustard. Bring to a boil.
• Remove baking dish from oven and remove potatoes.
• Carefully place salmon fillets in baking dish and scatter around the potatoes.
• Cover with broth and place back into oven. Cook for a further 15 minutes until salmon and potatoes are cooked through.
• About 5 minutes before the salmon is done, heat Spectrum olive oil in a large skillet, stir in half the spinach and cook until wilted. Remove and stir in remaining spinach.
• Divide the spinach between 4 shallow bowls.
• Carefully top with salmon fillets and divide potatoes and broth between bowls.
• Garnish with tarragon sprigs and serve immediately.