Step 1

Place the potato in a large microwave-safe bowl. Add 250ml (1 cup) of water and cover tightly with plastic wrap. Microwave on High for 6 minutes or until just tender.

Step 2

Meanwhile, preheat the oven to 230C/250C fan forced. Melt the butter in a large ovenproof frying pan over high heat. Cook the salmon for 1-2 minutes each side or until just golden. Transfer the salmon to a plate. Add the leek to the pan and cook, stirring, for 3-4 minutes or until softened. Add the wine, mustard and chicken stock. Add the potato and cover. Cook for 5 minutes. Add the cream and spinach and gently stir to combine. Remove from heat.

Step 3

Place the lemon and salmon on top of the potato. Season. Bake for 6-8 minutes or until salmon is cooked through.