Earl Cooks Keta Salmon with Spinach & Sliced New Potatoes

I am gradually learning more about salmon the more I buy and cook it I saw some on sale the other day marked wild caught Keta Salmon in a dill butter, so I grabbed some. Wild caught and sustainably

Keta or Chum Salmon - Male

harvested, sounded good to me but I didn't know what 'keta" was. Keta salmon is second only to the king in size and inhabits waters throughout the Pacific Northwest. It has an unattractive nickname "chum" salmon. It is relatively neutral tasting. 
The salmon was frozen with 2 fillets vacuum packed and included the dill-butter sauce in on the fillets, which were skin on and about 6oz. each.The instructions are to defrost in the fridge and cook on the grill or in the oven. This was my first time, with these fillets, so I selected the oven.

 I started by seasoning the tray, not the potatoes. It is hard not to over season potatoes and I didn't want that. I then placed the sliced potatoes on the seasoning and drizzled some EVOO over the top. Then while the oven preheated, I put the tray of potatoes in and roasted them until the oven was hot. and covered them with the leaf spinach. I used caned but defrosted frozen would also work

 Once the oven was hot, I placed the fillets on a small baking sheet I hat sprayed with non-stick pan spray. Shown here with the dill butter sauce poured on top.





Here is the finished plate. I added a bit of butter to the spinach-potatoes as well as to the salmon. By the time my camera took the shot, it had melted to the side.
Results:
The salmon was good, although the dill-butter sauce was too mild and the potato-spinach side dish was underwhelming. I will definitely be cooking keta salmon again! Next time on the grill or stove-top though!