To prevent the potatoes from exploding, dry them well and prick with a fork before cooking. For better browning, do not cover the potatoes when cooking.
Peel the potatoes. Wash and dry them thoroughly. Cut into halves.
Put oil and butter over a high heat in the FONTIGNAC frying pan. Add the potatoes, season and leave to cook for 15 to 20 minutes on medium heat. After washing and draining, cut the celery into small sticks.
Add a knob of butter to another FONTIGNAC frying pan. Cook the celery and cherry tomatoes for 2-3 minutes, then place the (pre-washed) spinach leaves on top of the other vegetables. Adjust the seasoning.
After cooking, add the finely chopped aromatic herbs. Remove and keep warm.
Cook the salmon steaks in the vegetable pan.
Arrange the potatoes and vegetables on a plate with the grilled salmon steak.