Salmon with spinach, nuts & raisins

Pre-heat the oven to 180C/160C Fan/Gas 4. Put the baby potatoes in a large pan and cover with cold water.

Bring to the boil, then cover the pan and simmer for 20 minutes, or until the potatoes are tender.

Meanwhile, place each salmon fillet on a large square of baking paper. Take 1 tbsp of the lemon juice and sprinkle a little over each fillet. Wrap up each square to form a loose parcel, leaving room for the air to circulate. Bake for 15-18 minutes, or until the salmon flakes easily.

In a large pan, cook the baby spinach over a low heat, stirring often, until wilted (you shouldn’t need to add any water). Drain off any excess juices, then add 1 tsp of the olive oil, the raisins and the remaining lemon juice. Cook over a medium heat for another 2-3 minutes, then stir through the toasted pine nuts.

When the potatoes are cooked through, drain them and then return to the pan. Put on a very low heat for 1 minute to steam off any excess moisture. Remove from the heat and add 2 tsp of the olive oil and the chopped chives and parsley. Lightly crush the potatoes with a fork.

Remove the salmon fillets from the paper parcels and serve on the crushed potatoes, with the spinach, pine nut and raisin mixture spooned on top.