Season the salmon

• Pat the salmon fillets dry and season both sides with salt and pepper.

Sear the salmon

• Heat the olive oil in a frying pan over medium-high heat.
• Place the salmon skin-side down and cook until the skin is crisp and the flesh is cooked through, turning once.

Baste with butter and lemon

• Lower the heat, add the butter and garlic and spoon the foaming butter over the fillets.
• Squeeze over the lemon juice and remove the salmon from the pan.

Sauté the spinach

• In a sauté pan, warm a little olive oil and add the spinach.
• Cook, stirring, until just wilted, then season with salt and pepper.

Serve

• Plate the salmon over the sautéed spinach with lemon wedges on the side.