INGREDIENTS
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1 1/4 pounds small red-skinned potatoes, halved or quartered
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4 tablespoons unsalted butter
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Kosher salt and freshly ground pepper
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4 5- to 6-ounce skin-on center-cut salmon fillets (3/4 to 1 inch thick)
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1/4 teaspoon paprika
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1/2 teaspoon grated lemon zest, plus wedges for serving
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4 cloves garlic, minced
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4 cups packed mixed baby spinach and arugula (about 31/2 ounces)