Place organic salmon fillets on two pieces of parchment paper and sprinkle with a slice of lemon, salt, pepper and 1 tbsp olive oil each.
Cut 1 clove of garlic each and add to the salmon. Pour the juice of the remaining lemon over the salmon pieces and wrap both so that a small package is formed.
Fry the salmon in the parchment for about 20 minutes at 180°C degrees circulating air.
Cut the potatoes in half and fry them in a pan with some sunflower oil until golden brown.
Wash spinach & simmer in a pan with 1/2 cup water and a pressed clove of garlic for 3 minutes. Remove the spinach from the pan with tongs and garnish on a plate.
Take the salmon out of the oven and garnish the plate with or without parchment paper. Drape the potatoes and spinach next to it & add some sheep's milk yoghurt to the potatoes. Sprinkle fresh parsley over the potatoes and enjoy.