Tasmanian Salmon Fillet Baked in Chermoula with Preserved Lemon and Buttered Spinach

This dish was on our first Paramount buttered spinach menu and continues to make regular appearances, particularly in the warmer summer months when the Tasmanian salmon is at its best. The flavours are not cloying or rich – the emphasis is on the freshness of all the components – and the chermoula marinade provides an aromatic presence that blends perfectly with the luscious spinach. The whole thing has a melt-in-the mouth sensation. The flesh and flavour of the freshwater salmon from Victo