Pan-Fried Salmon

Cook the potatoes in the boiling water for around 10-15 mins or until you are able to easily slip a knife through them. At this point simply drain them and keep them to the side for later.

LH: Mix your crème fraîche together with the zest of a quarter of the lemon and 1 tsp of lemon juice. Mix in as much of the diced shallot as you like (but keep 2 tbsp for the spinach!), the chopped dill, a sprinkle of salt and a few grinds of pepper.

Pre-heat your grill to high and put 1 tbsp of oil in a non-stick frying pan on high heat. Season the salmon on both sides, place it skin-side down in the pan and leave it for 4 mins. Next, put the pan under the grill on the top shelf (handle outwards, with the door open).

After 4-5 mins under the grill, the top of the salmon will be cooked. Put the pan back on the hob on high heat for one minute (be careful of the hot handle). Add 2 tsp of butter (if you have some) and spoon it over the salmon as it melts. Squeeze over 4 tsp of lemon juice, then remove the salmon to a plate for later.

Once your salmon is removed, put the pan back on the hob. Add 1 tbsp of oil to the pan on a medium heat along with the chopped shallot you set aside earlier, and the garlic. After one minute, add in the spinach and toss the ingredients for just under a minute. You only want to warm the spinach through rather than wilt it.