Baked salmon with spinach and lemon potatoes

Ingredients

For 1 serving

• Salmon fillet130 g
• Spinach200 g
• Potatoes150 g
• Extra virgin olive oil5 g
• Lemon0.5
• Garlic1 clove
• Saltto taste

Contains: fish,

Method

1. Heat a conventional oven to 200 °C. Peel the potatoes and cut them into roughly 2 cm cubes; wash the lemon and grate the zest, yellow part only.
2. Toss the potatoes in a baking tray with half the oil, the lemon zest and a pinch of salt and roast for 20 minutes, until they start to colour.
3. Pat the salmon dry, salt it and nestle it skin side down among the potatoes; cook for another 10–12 minutes, until opaque at the edges and just pink in the centre.
4. Meanwhile wash the spinach well. While the salmon cooks, heat the remaining oil with the crushed garlic in a frying pan over high heat, add the still-damp spinach and a pinch of salt and sauté for 3 minutes, until wilted.
5. Serve the salmon, potatoes and spinach with the lemon juice.