Spanish salmon and spinach with saffron mayo aioli

Heat a large non-stick fry pan over medium heat and pat the salmon fillets completely dry.

Drizzle and rub each fillet with extra virgin olive oil, then season one side with sea salt and cracked black pepper.

Lay the fillets in the hot pan in a single layer, skin side up.

Sear one minute per side, two minutes in total, only for a light crusty sear -- not cooked through -- then lift them out and set aside.

In the same pan at the same heat, add the olive oil, the finely diced onion and the chopped garlic and stir continuously so they saute evenly.

After three to four minutes, once the onion is translucent, add the smoked paprika and ground cumin and mix quickly so the spices coat the onion and garlic.

Add the grated tomato, mix, and simmer a couple of minutes without stirring.

Once the tomato has thickened, about four minutes, add the chopped spinach in batches so it does not overflow the pan, mixing so it wilts.

Season the wilted spinach with sea salt and cracked black pepper and mix.

Return the salmon in a single layer, put the lid on and simmer two to four minutes until the fillets are cooked through.

Aioli: pound the chopped garlic, saffron threads and a little sea salt to a paste in a mortar with a pestle.

Aioli: mix in the mayonnaise, lemon juice and olive oil, season with sea salt and pepper and stir to a creamy sauce.

Take the pan off the heat, transfer to a serving dish and top with the saffron mayo aioli.