Bring water to a boil for the potatoes. Peel and chop the potatoes. Cook until tender in salted water.

Cut the salmon into portion-sized pieces. Season with salt and black pepper.

Rinse the spinach in a colander under cold water and leave to drain.

Peel and finely chop the garlic cloves. Drain the sun-dried tomatoes, reserving about 3 tbsp of their oil. Slice the tomatoes.

Heat a frying pan with the reserved oil from the sun-dried tomatoes. Place the salmon in the pan, skin side up. Fry for about 3-4 minutes, then turn the fish and continue frying for 1–2 minutes. Remove the salmon from the pan and set aside.

Reheat the same pan. Add the garlic and sun-dried tomatoes. Fry, stirring, for a few minutes.

Return the salmon to the pan. Pour in the cream, rinse the carton with water, and add the water as well. Season with salt and black pepper.

Stir the spinach into the pan. Bring to a boil and let simmer for a few minutes.

Finely chop the parsley.

Grate some zest from the washed lemon into the sauce and squeeze in the juice as well. Finish with parsley.

Drain the cooked potatoes well. Mash with a potato masher and mix in butter.

Serve the Italian style salmon with the sauce and potatoes.