Salmon with spinach and lemon mash

Lemon Mash:
450g/1lb potatoes, cut into cubes
25g/1oz spread or butter
2 tablespoons skimmed milk
finely grated rind of ½ lemon

Method:

1. Cook the potatoes in boiling water for 15-20 mins until tender.
2. Meanwhile, make the topping.
3. Melt the spread in a saucepan, add the flour and cook, stirring, for 1 minute.
4. Remove from the heat and gradually stir in the milk. Bring to the boil, stirring, until thickened and smooth.
5. Add the lemon rind, herbs, seasoning, peppers and egg. Stir well.
6. Heat a non-stick frying pan or griddle and cook the salmon for 3-5 mins on each side until golden brown. Transfer to a flameproof dish.
7. Spoon the sauce over the fish, put under a hot grill until the topping is set and the salmon is just cooked through.
8. Lightly cook the spinach according to packet directions.
9. Drain and mash the potatoes, then stir in spread, milk and lemon rind. Serve with the fish and spinach.