Place a heavy-based pan large enough to accommodate the four salmon fillets or steaks on a medium heat and add 2tbsp olive oil.

Once hot, add the salmon to the pan, skin side down. Season them with the salt and pepper and squeeze the juice of half a lemon over the top.

Cook the salmon for 2-3 minutes then turn them over and cook for a further 1-2 minutes.

Squeeze the remaining half a lemon over the fish, check the seasoning then remove the salmon and keep warm.

Place a large frying pan over a medium heat and add 2tbsp olive oil.

Add the spinach and cook for 1-2 minutes, stirring frequently, then add the butter and a little salt and pepper.

Divide the spinach between four warmed serving plates, place a piece of salmon on top of each and serve with a lemon wedge.