Preparation

Step 1 out of 5

Bring a large saucepan of lightly salted water to a boil over high heat. Add the diced Little Potatoes and cook until just tender, 6 to 8 minutes. Drain.

Step 2 out of 5

Season the salmon with 1/8 teaspoon salt and 1/8 teaspoon ground pepper. Heat one 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 five minutes. Flip the fish and cook for two minutes. Transfer to a plate. When cool enough to handle, break up into pieces.

Step 3 out of 5

Add half a teaspoon oil to the skillet, and add the onion and pepper. Cook until tender, 4 to 5 minutes. Add the garlic and cook for one minute.

Step 4 out of 5

Add the remaining one teaspoon oil and stir in the potatoes. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.

Step 5 out of 5

Stir in the salmon, spinach, dill, half a teaspoon of salt and half a teaspoon of ground pepper, until the spinach is just wilted. Serve.