Pat the salmon fillets down then drizzle with olive oil and season with salt and pepper.

Heat a large pan over medium-high heat then place the salmon, skin-side down, in the pan and allow to cook for 3-4 minutes until the skin is crisp.

Carefully flip over and cook for another minute. Remove from the pan and set aside.

Season the shrimp/prawns with salt and pepper and drizzle with olive oil.

Cook in the same pan for 1 minute per side until almost cooked through.

Remove and set aside.

Add the onion and garlic to the pan with a knob of butter (or a splash of oil).

Cook until fragrant then add the spinach and sundried tomatoes.

Cook until the spinach is wilted then pour in the cream. Add a squeeze of lemon juice and season with salt and pepper.