Butter Salmon

Start by cutting the salmon fillet - make a cut in its center, opening a hole in it.

In a small bowl, add the softened butter left at room temperature, the zest of one lemon and mix everything together very well with a fork until combined. 

Now, take some of this butter with a spoon and fill the cut we made in the salmon with it.

Stretch out the salmon with a rolling pin to spread the butter we added, place it in the freezer and leave it there for 15 minutes until the butter hardens.

Then, cut the salmon into smaller pieces. 

Season with a pinch of salt and a pinch of black pepper.

In a large skillet over medium to low heat, add a drizzle of vegetable oil.

Add the salmon fillets and fry until golden brown on both sides.

Remove the salmon from the skillet and set aside.

In another large skillet over medium to low heat, add a drizzle of vegetable oil. 

Add the onion cut into strips and sauté until wilted.

Then, add the mushrooms and sauté for another 2 minutes.

Add the crushed garlic cloves, the pepper cut into strips and sauté until the pepper wilts.

Add the spinach leaves and stir until combined. 

Then, add the heavy cream, the water, the salt, a pinch of black pepper and stir. 

Add the slices of lemon and the salmon we prepared.

Cover the skillet and let everything cook for 20 minutes.

Serve.