Salmon, Steamed Spinach, and a Lemon Salad

1. 1

   Brush the salmon on both sides with olive oil, then season with salt.

2. 2

   Get a nonstick frying pan hot.

3. 3

   Place the fish, skin side down, in the pan and cook over medium heat for four or five minutes, until the skin has crisped.

4. 4

   Turn, cover with a lid, and cook for a further five minutes or so, until the fish is lightly cooked through to the center.

5. 5

   Meanwhile, make the salad by cutting away the skin and white pith from the lemons with a sharp knife and slicing the lemons thinly.

6. 6

   Put them into a bowl with the sugar, olive oil, and a good handful of parsley leaves, left whole.

7. 7

   Add the capers and toss the salad gently.

8. 8

   Let sit for a few minutes, during which time the sharpness of the lemon will mellow a little.

9. 9

   Wash the spinach thoroughly, then steam in a lidded pan for a minute or two, until tender.

10. 10

    Drain.

11. 11

    Put the lemon salad and the spinach on warm plates and slide on the salmon.

No additional tips available.