Lime Baked Salmon With Spinach Mornay

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into discs, approx. 1cm thick

Add them to a baking tray (or two), making sure they don't overlap

Drizzle the potato discs with olive oil, then season with a large pinch of salt and pepper

Put the tray[s] in the oven for 20-25 min or until the potatoes are cooked through and crispy – these are your crispy potato discs

Meanwhile, grate your Italian hard cheese

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter) and cut the lime[s] into quarters

Wash your spinach, then pat it dry with kitchen paper and chop roughly

Melt 1 tbsp [1 1/2 tbsp] [2 tbsp] butter in a pot over a medium-low heat

Once melted, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk in 200ml [300ml] [400ml] milk into the roux, a little at a time, and cook for 5 min or until a smooth, thick sauce remains – this is your béchamel

Remove from the heat until everything is almost ready to serve

Add your salmon fillet[s] to a baking tray (or two) (use tin foil to avoid mess!)

Drizzle the salmon with olive oil, season lightly with salt and pepper and scatter the lime zest all over

Put the tray[s] in the oven for 14-15 min or until the salmon is cooked through – this is your lime baked salmon

Tip: Your fish is cooked once it turns opaque and flakes easily

Return the béchamel to a medium heat and warm for 1-2 min

Once warm, add the grated Italian hard cheese and chopped spinach and stir until the cheese has melted and the spinach has wilted – this is your spinach Mornay

Tip: Add a little water if the sauce is looking thick!