Salmon with Yogurt Sauce and Spinach
Drizzle the salmon fillets with 2 tablespoons of lemon juice and season with salt and pepper.
Peel and finely dice the shallots. Spread half the shallots in a greased baking dish and lay the salmon slices on top.
Heat the stock until almost boiling and pour into the dish. Cover the top with aluminum foil and bake in a preheated oven at 180°C (approximately 350ºF) for 10 minutes.
Rinse and trim the spinach. Peel and chop the garlic.
Heat some oil in a wide pan and sweat the remaining shallots with the garlic until soft. Add the spinach and allow to wilt. Season with salt, pepper and nutmeg.
For the sauce, beat the egg yolks with the yogurt and remaining lemon juice until foamy, over a pan of hot water. Season with salt and pepper and stir in the lemon peel (to taste).
Arrange the salmon on warmed plates along with the spinach and drizzle with the yogurt sauce. Serve hot and with potatoes if desired.