Baked salmon in a creamy maple and spinach sauce

Method

1. Heat a splash of olive oil in a large heavy-based shallow frying pan or shallow casserole with a lid over a medium heat. Add the salmon, skinned-side up, and cook until just golden and beginning to cook through (about 5 minutes). Transfer to a plate and set aside.
2. Add the white wine, crème fraîche, mustard, 1 tbsp each of the maple syrup and lemon juice to the pan with 75ml water, stir to combine, then bring almost to the boil. Season with plenty of salt and black pepper, then return the salmon to the pan, skinned-side down. Cover with the lid and cook for 5 minutes, then remove the lid and scatter over the spinach.
3. Cook, uncovered, for about 3 more minutes until the spinach has wilted and the salmon is just cooked through. Taste the sauce and add more maple syrup, lemon juice or seasoning to taste.
4. Sprinkle the salmon with plenty of chopped dill and serve with steamed waxy potatoes.