Salmon Skillet in sumac and onion

Prep everything first: chop the aromatics, measure the sumac and onion elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the salmon. Fry until deeply crisp and golden, then drain on paper and season straight away.

Stir in the tahini and the rest of the sumac and onion flavours, letting them cook out for a minute until fragrant.

Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.