Cut potatoes into wedges, season with salt and pepper and bake in the centre of the oven at 225 degrees for about 25 minutes.
2
Mince the garlic and fresh basil, and add to a bowl with creme fraiche, salt, pepper and lemon juice. Mix well.
3
Place the salmon fillet in a heat-proof oven dish on a bed of spinach. Top with a few slices of lemon, and sprinkle with salt and pepper. Bake on the oven's middle rack at 200 degrees for about 10-15 minutes.
4
Serve the salmon fillet with roast potatoes and creme fraiche sauce.
