Step-by-Step Instructions

1. Prepare the Salmon
   • Preheat your oven to 180°C (350°F).
   • Pat the salmon fillets dry with a paper towel, and season both sides with salt and black pepper.
   • Place the fillets on a baking sheet lined with parchment paper. Spread softened butter evenly over the top of each fillet.
   • Squeeze half of the lemon over the salmon for added flavor.
   • Bake in the preheated oven for 15-20 minutes, until the salmon is just cooked through and flakes easily with a fork.
2. Make the Spinach and Mushroom Sauce
   • While the salmon is baking, heat a large skillet over medium heat and add a small amount of butter or oil.
   • Add the chopped onions and garlic to the skillet and sauté until they are soft and translucent, about 5 minutes.
   • Add the sliced mushrooms and red bell pepper, and cook for another 5-7 minutes until the mushrooms release their moisture and become golden brown.
   • Stir in the spinach, cooking just until it wilts, about 1-2 minutes.
   • Season the mixture with salt and black pepper, then add 100 ml of water to deglaze the pan.
   • Reduce the heat and add the cream, stirring to combine. Let the sauce simmer for a few minutes until it thickens slightly.
3. Prepare the Mashed Potatoes
   • Peel and cut the potatoes into evenly sized chunks, then place them in a large pot.
   • Cover the potatoes with 800 ml of water, add a pinch of salt, and bring to a boil. Cook the potatoes for about 15-20 minutes, or until they are fork-tender.
   • Drain the potatoes and return them to the pot. Add the butter, warm milk, salt, and black pepper.
   • Mash the potatoes until smooth and creamy, adjusting the seasoning to taste if needed.
4. Assemble the Dish
   • Place a generous serving of mashed potatoes on each plate.
   • Top the mashed potatoes with a piece of salmon, then spoon the spinach and mushroom sauce over the salmon.
   • Garnish with lemon slices or fresh parsley if desired.