Salmon with New Potatoes, Spinach, and Cider Cream

Serve crispy-skinned salmon with golden brown potato wedges and a bright and creamy cider sauce in this easy weeknight dinner.

This elegant dinner is a lot simpler — and faster — to make than the final result would lead you to believe. Chef Jp McMahon blanches new potatoes until tender, then finishes them in a skillet to achieve a golden brown crust. He serves them along with wilted spinach, crispy-skinned salmon, and a reduction of heavy cream and cider. Together, the rich, buttery, melt-in-your-mouth fish; crispy-tender potatoes; and cider-spiked cream transform into a spectacular dish.

• 3/4 pound baby new potatoes, scrubbed
• 2 teaspoon plus a pinch of kosher salt, divided
• 1 cup (8 ounces) hard apple cider
• 1 cup heavy whipping cream
• 3 tablespoons canola oil, divided
• 4 (5-ounce) skin-on salmon fillets (1 inch thick), patted dry
• 1/4 cup unsalted butter
• 3 cups packed baby spinach (about 3 ounces)