Begin by preheating the oven to 120C

An efficient oven is important for this dish

If the oven is too cold, the fish will not get cooked

If the oven tends to get too hot, the fish will be roasted and overcooked

If you are uncertain, then think about whether your cookies/cakes are usually overdone or underdone when you follow a recipe exactly

If they are always overdone, then you can turn down the temperature to 110C

Get the freshest salmon fillets you can get your hands on

The thick ones are the nicest for this dish

Add 2 tablespoons of extra virgin olive oil to the salmon fillets and rub it all over the fish

Season generously with salt and pepper

About 1/2 teaspoon each of salt and pepper

I usually use Masterfoods Garlic Pepper for each time that I need salt and pepper

Rub the seasonings all over the fish

Slice two lemons into thick slices, discarding the ends

Lay the slices of lemons on a baking tray lined with baking paper

Place the salmon fillets on top of the lemon slices

If you have left the skin on for the fillets, then make sure its skin side down

Place the salmon fillets in the oven and cook for 25 mins

If the salmon fillets are very thick, cook a little longer for another 3 to 5 mins

While the fish is cooking, prepare the vegetable medley and sauce

Peel a large carrot and diagonally slice into thin slices

Wash and pluck the leaves of a bunch of spinach

I used about 150g of baby spinach

Heat a deep saucepan and add 1 tablespoon of cooking oil

Keep the heat at medium heat

When the oil is hot, add 1 tablespoon of butter

When the butter has melted, add the carrots and stir fry for a minute to cook and soften the carrots

I like them slightly crunchy so I dont cook them for too long here

Keep the heat at medium

Remove the cooked carrot slices and set aside in a warm place

In the same pan, add 1 tablespoon of minced garlic

Stir fry for 20 seconds

Add the spinach leaves

Stir fry at medium heat

Add salt and pepper to taste

About 1/2 teaspoon each of salt and pepper

I used Masterfoods Garlic Pepper seasonings instead again

Stir fry the spinach till its soft and wilted

Careful not to overcook as they would lose their natural pretty green colour

Dish up the cooked spinach and set aside in a warm place

Now make the sauce

Peel off the hard outer layer of 2 stalks of lemon grass

Slice into 2 inch long pieces and using the back of your knife, bash the lemongrass and bruise the slightly for the fragrance and flavours to emit

Add 1 tablespoon of butter to a small saucepan

When the butter has melted and is bubbling slightly, add the lemongrass

Cook at medium heat for 30 seconds

Add 150ml of fresh liquid cream

Let the mixture come to a gentle rolling boil

Add 1 teaspoon of liquid chicken stock concentrate

Or you can use 1/2 cube of chicken stock bouillon

Stir it in well, and do a taste check

If its not salty enough, add more chicken stock

Whisk the sauce as it boils and thickens

After a couple of minutes, the sauce would have thickened

Remove the lemongrass

Add 1 tablespoon of lemon juice

I usually use a strainer and squeeze a lemon directly over the sauce

Do a taste check

Add more lemon juice if necessary

Whisk well to combine

The salmon should be done by now

Remove them from the oven

Plate your dish but placing some spinach and carrots at the bottom of a plate or shallow dish

Gently place the salmon fillet on top

Drizzle a generous amount of sauce around the fish

Garnish with chives