Seal the fish from both sides skin side first and finish it in the oven skin side up in a well preheated oven/grill for 7 minutes. In the same pan without removing the fish juices add the white wine, and bring to the boil, then pour in the cream, mustard and simmer for 1 minute, adjust seasoning. Sauté the sliced potato in butter and crushed garlic until golden brown and cooked through. Trim and blanch the spring onions then toss with the baby spinach, add little olive oil and season, serve on the potatoes with the Salmon on top and drizzle with the sauce.