Griddled salmon on a bed of creamed spinach.

Salmon fillets on creamed spinach by Sandra Hammett

Heat 1 tablespoon of olive oil in a griddle pan over medium heat. Add the salmon fillets and cook for 15 minutes, turning over after 7 minutes.

In a large saucepan, heat 1 tablespoon of butter and cook one small chopped onion over medium heat for 5 minutes; add 1 tsp of freshly grated nutmeg.  Add 500g of chopped spinach (fresh works best but may also use frozen, boiled for a few mins.) and cook until the water has completely evaporated.  Add one tub creme fraiche, 4 tbs grated parmesan and season to taste; reduce till thickened.

Place the salmon fillets on a serving platter and sprinkle with lemon juice. Sprinkle with fresh herbs and garnish with lemon slices. Serve on a bed of creamed spinach with baked potatoes with onions and garlic on the side.

Salmon Fillet on creamed spinach served with roasted Maltese potatoes and tomatoes