How to cook
Heat the cider and honey in a container on the stove until they boil and the liquid is reduced in half. Arrange the salmon pieces in a tray that you've sprinkled with salt and pepper and pour on the hot marinade. Leave it to stand as is for 10 minutes.
Heat the olive oil in a large pan and put the salmon to fry, brushing it with marinade on both sides to caramelize it. Melt the butter in another pot and put the cleaned and chopped spinach in it to fry. Season it to taste with salt, pepper and top it up with the wine.
Remove from the heat once the spinach is reduced in volume. Serve a portion of the spinach on a plate as a bed and put salmon fillet on top.
Top with freshly squeezed lemon juice.