Lemon salmon with pan potatoes & blanched spinach

Ingredients:
2 organic salmon fillets
10 soft boiled potatoes
2 tbsp fresh parsley
2 tbsp sheep milk yoghurt
250 g fresh spinach
3 cloves of garlic
1 organic lemon
2 tbsp olive oil
salt & pepper
sunflower oil
other:
2 pieces parchment paper​ 

Preparation

1. 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.
2. 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.
3. Fry the salmon in the parchment for about 20 minutes at 180°C degrees circulating air.
4. Cut the potatoes in half and fry them in a pan with some sunflower oil until golden brown.
5. 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.
6. 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.