Heat oven to 200C/fan 180C/gas 6.
Steam or boil the roots for 5 mins, drain
well, then pat dry. Pour 1 tbsp of the oil
into a non-stick roasting tin, then put in
the oven to heat up. Add the roots, toss
to coat them with oil, then return to the
oven for 20-25 mins, shaking the pan
halfway through until the chips are crisp
Meanwhile, cook the salmon. Sprinkle
each fillet with a little tarragon, salt and
pepper. Heat the remaining oil in a large
non-stick frying pan, add the salmon,
flesh-side down, then cook for a few
mins until the flesh is starting to colour.
Flip the fillets over, then cook for a few
mins more. Pour in the wine and bring
to the boil. Simmer the salmon in the
wine, basting occasionally for 5-7 mins
until the salmon is cooked and the sauce
is slightly thickened.
Boil a kettle of water. Put the spinach
in a large colander, then pour the water
over the leaves until wilted. Press out as
much water as possible, then season the
spinach with a little nutmeg.
Divide the spinach between 4 warm
plates, then top with the salmon. Pour
a little sauce over each, then serve the