Salmon & creamy spinach

Cook the potatoes according to the pack instructions. Meanwhile, melt half the butter in a large nonstick frying pan over a medium heat. Pat the salmon dry with kitchen paper, season the top sides. Place seasoned-side down in the hot pan. Cook for 3 minutes each side, then transfer to a plate.

Add the remaining butter to the pan and sauté the onion and garlic for 1-2 minutes until soft. Reduce the heat and add the spinach, in batches, until wilted. Season, then stir in the cream, potatoes and nutmeg. Add a couple of spoonfuls of water to loosen if needed.

Make a well in the centre of the potato mixture. Place the cooked salmon inside. Cook for 1 minute, or until piping hot. Serve immediately.