Paprika Salmon with Potatoes and Spinach

Steps

1. Preheat oven to 220°C. Line an oven tray (with a lip) with baking paper. Bring a medium pot of salted water to the boil. Cook potatoes in pot of boiling water until very soft, about 10 minutes. Drain and roughly mash with milk and butter. Season to taste and cover to keep warm.
2. Pat salmon dry and remove any remaining pin bones. Place on prepared tray and rub salmon all over with paprika salmon spice, drizzle with oil and season. Bake for 10-15 minutes for medium-rare, or until cooked to your liking. Cover to keep warm.
3. While salmon is cooking, prepare spinach. Grate courgette; thinly slice spring onions; dice tomato 1cm. Heat a drizzle of oil in a large fry-pan on mediumhigh heat.
4. Add courgette, spring onions and a pinch of salt to pan and stir fry for 2-3 minutes until courgette is tender. Remove pan from heat and toss through spinach, tomato, almonds and lemon juice. Season to taste. Cut salmon into four, or flake.
5. To serve, divide mash, spinach and salmon between plates.