Meanwhile, in a large skillet on medium-high, melt butter with oil. Stir in garlic. Add salmon, pepper and salt and cook, stirring occasionally, for 2 minutes. Add spinach and tomatoes and cook, stirring occasionally, until salmon is cooked through, about 1 minute. Add wine, broth and arrowroot-water mixture and cook, stirring, until mixture comes to a boil and thickens, a few seconds more. Remove from heat, cover and set aside until noodles are done.
Drain noodles and transfer to plates. Top with salmon mixture.
Serving Size: 3/4 c noodles, 1 scant c salmon mixture
Salmon is heavenly in hash, especially this version studded with both Yukon Gold and sweet potatoes along with red bell pepper, chives and fresh dill. We serve it with a dollop of sour cream, but this would also be a perfect bed for poached eggs.
Even though these salmon fillets are cooked in the oven, because they’re wrapped in parchment with other moist ingredients such as kale and orange, they basically steam, which keeps them tender and juicy.