Fresh salmon skillet with potatoes and spinach

Peel the 400 g of potatoes and cut them into 2 cm cubes. Peel the onion and slice it thin.

Put the potatoes in a saucepan with about 1 litre of cold salted water, enough to cover them. Bring to a boil, then cook over medium heat until the tip of a knife slides in easily.

Melt 5 g of butter (half) in the skillet over medium heat. Add the onion with a pinch of salt and cook until golden, stirring.

Add the 75 g of spinach to the skillet with the onion and stir until it shrinks down. Tip it onto a plate and set aside; wipe the skillet with a paper towel or give it a quick rinse.

Cut the 200 g of salmon into 2 pieces, season with salt and pepper. Heat the skillet over medium-high heat with a small drizzle of cooking fat, then cook the salmon for 3 min on each side, until cooked through.

Drain the potatoes and put them back in the saucepan. Roughly smash them with a fork along with the remaining 5 g of butter, salt and pepper.

Mix the spinach and onion you set aside with the 3 cl of crème fraîche. Adjust the salt and pepper, then reheat for 1 min in the skillet over low heat after taking out the salmon.

Spread the smashed potatoes in the baking dish, sprinkle with the 15 g of shredded cheese and slide under the broiler for 2 to 3 min. Serve with the spinach and salmon.