Pan-Fried Salmon with Carrot and Spinach

Get the potatoes on to boil.

Peel the carrots, then use a peeler or cheese slicer to cut them into long, thin strips. Check that the spinach is clean and pull off the thickest stems.

Pat the salmon dry with paper towels and season with salt and pepper.

Heat a large frying pan and add the margarine. Once it stops foaming and starts to turn golden, lay in the salmon steaks. Turn the heat down a little and fry until golden on both sides. Take the pan off the heat and let the salmon rest for 3–4 minutes while you finish the sides.

Check that the potatoes are cooked through and drain them.

Warm the olive oil in a wide pan and quickly fry the carrot strips until they just start to soften. Fold in the spinach and let it wilt down too. Season with a little salt and pepper.