Rub both sides of the skinned salmon fillets with the grape seed oil, the salt, pepper and finely chopped, fresh rosemary and the grated lemon peel. Heat the pan and fry both sides of the fish for 4-4 minutes. Pull it aside, making sure that it will stay warm.

Meanwhile, sauté the finely chopped garlic on the fat that remained in the pan. Pour on the champagne and cook out the alcohol content.
Add the capers, the finely grated ginger and the chicken stock.  Finally, pour on the cream and leave it on medium heat until it reaches saucy consistency. Season it with salt and pepper.

In a bowl, mix the spinach with the olive oil so that the oil evenly covers the spinach leaves. Line a tin with baking paper and place on it the spinach leaves, making sure that they do not  cover each other. Salt and pepper it.

Bake it at 180 °C in a preheated oven for 12-14 minutes. After you take them out from the oven, the leaves will become crispy.