I remember the first time I truly understood the power of simple cooking. I was in a small kitchen in coastal Scotland, watching a local chef prepare a breakfast that looked like it belonged in a high-end bistro. He didn't use heavy creams or complicated sauces. He relied on the quality of the fish and the timing of the heat. That moment stuck with me.

Smoked salmon and wilted spinach is a staple in my personal routine. It’s the meal I reach for when I want to feel sharp and focused. The salmon provides that buttery, melt-in-your-mouth experience, while the spinach adds a necessary structural bite. When you gently toss the spinach in the pan with a sliver of garlic and a touch of good oil, the kitchen fills with a clean, savory aroma that wakes up your senses before you even take the first bite.

• 200g High-quality cold-smoked salmon (look for wild-caught if possible)
• 300g Fresh baby spinach, washed and dried
• 1 tbsp Extra virgin olive oil
• 1 clove Garlic, thinly sliced
• 1 tsp Lemon zest (freshly grated)
• Fresh cracked black pepper
• 1 tsp Toasted sesame seeds
• Optional: A dollop of full-fat Greek yogurt or crème fraîche

Cooking is a sensory experience. Listen to the pan and watch the colors.

1. The Base: Place a large skillet over medium heat. Add your olive oil. As it shimmers, drop in your garlic. You aren't looking for a deep brown here—just a light golden hue that releases that incredible, pungent perfume into the air.
2. The Wilt: Add your spinach in batches if your pan is small. Use tongs to turn the leaves constantly. You want to stop the moment they lose their structure and turn a vibrant, deep emerald green. This should take no more than 60 seconds. If they turn mushy, you have gone too far.
3. The Assembly: Remove the pan from the heat immediately. Transfer the spinach to a plate, leaving any excess water in the pan. Gently fold your salmon ribbons into the warm greens; the residual heat will barely warm the salmon, keeping its delicate texture intact.
4. The Finish: Sprinkle with lemon zest, a crack of black pepper, and those toasted sesame seeds for a necessary crunch. If you're using Greek yogurt, place a small dollop right in the center.

While this dish is best served immediately, you can certainly prep for it. Keep your spinach washed and dried in the fridge with a paper towel to absorb moisture. The salmon should stay in its original packaging until the very last second to prevent it from drying out.

If you must store leftovers, keep the salmon separate from the spinach. The spinach will store in an airtight container for up to 24 hours, though its texture will degrade upon reheating. I recommend eating the leftovers cold as a salad topper rather than trying to reheat the greens.