Peel and roughly chop your carrots, place into a saucepan and cover with water, boil until carrots are tender then drain. Add 50g of butter and blend until smooth.
Place 15g of butter into a warm fry pan; add the spinach, garlic and lemon rind and cook on a high heat until the spinach is wilted then squeeze in the lemon juice.
Slice salmon into 1 ½ cm thick slices then place onto a baking tray, top with wilted spinach and an extra squeeze of lemon juice and bake in a oven at 200C for 5 minutes.
Serve on top of pureed carrots and drizzle with extra virgin olive oil.
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