Creamy salmon with garlic, lemon and spinach

• sweet potato↗2
• olive oil↗1 tbsp tbsp

  or rapeseed oil

• salmon fillet↗2

  skinless

• garlic cloves↗2

  thinly sliced

• young spinach↗170g g
• lemon↗1

  zest and ½ juice, ½ thinly sliced

• mascarpone↗75g g
• milk↗5 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Prick each sweet potato several times and microwave on high power for 5 minutes until soft (if desired, bake for 35‑40 minutes). Keep warm until serving.

2. 2

   Heat half the oil in a pan and lightly sear the salmon on both sides – don't worry if it's already cooked. Transfer the salmon to a plate, wipe the pan and heat the remaining oil. Sauté the garlic for 30 seconds without browning, then add the spinach, zest and lemon juice and a little seasoning. Add the mascarpone and 2 tbsp milk, cook until the spinach wilts.

3. 3

   Place the spinach mixture in an oven‑proof dish, top with lemon slices and salmon fillet. Bake for 5‑8 minutes until the salmon is done.

4. 4

   Meanwhile, scoop the sweet potato flesh from the skin and mash it with the remaining milk and a little seasoning. Serve the sweet potato purée alongside the salmon and creamy spinach.