Seal the salmon on both sides in a hot pan and place on a baking tray. Slice the new potato in very thin slices and place on the salmon sprinkle the thyme leaves and rock salt on top and grill in the oven. Using the same pan on very low heat add the chopped spring onion and garlic butter and brown the butter to a nutty flavour, remove from heat and add the parsley and cherry tomatoes, drizzle on the salmon once cooked. Slice the leeks and sauté in olive oil, add the ginger and lime and toss until leeks are softened, add the well drained mussels and toss. Remove from heat and mix well in the spinach leaves and season.