Salmon Florentine with Creamy Spinach Sauce

1. For the salmon: Pat the fillets dry with kitchen paper and season generously on both sides with salt, black pepper, and a squeeze of lemon juice. Heat the olive oil in a non-stick frying pan over medium-high heat until shimmering.

2. For the salmon: Place the fillets skin-side down and press lightly with a spatula for the first 30 seconds to stop them curling. Cook for 4–5 minutes until the skin is golden and crisp and the flesh is cooked two-thirds of the way up. Flip and cook for a further 1–2 minutes, then remove from the pan and rest on a warm plate.

3. For the creamy spinach sauce: In the same pan, reduce the heat to medium and add the butter. Once foaming, add the shallot and cook for 2–3 minutes until softened. Add the garlic and cook for another minute until fragrant.

4. For the creamy spinach sauce: Pour in the double cream and stir in the Dijon mustard. Let it bubble gently for 2 minutes until the sauce starts to thicken slightly. Season well with salt and black pepper.

5. For the creamy spinach sauce: Add the spinach in handfuls, stirring as you go, and cook for 1–2 minutes until just wilted and incorporated into the sauce. Taste and adjust seasoning — add a little more lemon juice if it needs brightness.

6. To serve: Spoon the creamy spinach sauce onto warmed plates and nestle the salmon fillets on top, skin-side up to keep it crisp. Serve immediately with crusty bread, rice, or buttered pasta.