Salmon steaks are becoming a regular weekday meal at my house. I like to fry the pre-boned salmon portion in olive oil and top it with either tzatziki or just some chopped herbs mixed with natural Greek yoghurt and lemon juice. The salad is baby spinach leaves with sweet potatoes roasted in balsamic syrup and olive oil, topped with toasted pinenuts. Feta or goats cheese goes beautifully in this salad too but sadly I didn't have either!
