Juicy Salmon Fillet on Spinach

You need:

200g fresh salmon fillet per person
butter or coconut oil
1 lemon
1 clove of garlic
salt, pepper, nutmeg, parmesano if tolerated
A lot of fresh spinach (I used a whole bag, just for me)

I forgot to take a picture, so greedy was I to eat, I promise to add one as soon as I cook it again or something similar.

Wash the spinach, remove the stalks, cut the leaves into pieces or leave them whole.
Rinse the salmon (or any other fish) under running water and place it on a baking tray on tinfoil. Squeeze the lemon juice over it, and sprinkle it with salt.
Turn oven on 200 C, and place the fish inside. The fish needs to be checked every few minutes, since the cooking time depends on the thickness of the fillet. It should be done, but not dried out.
Meanwhile, heat a pan with some oil or butter, fry the garlic, then remove it. That way, the garlic taste is inside, but you won't react to it. Add the wet spinach to it, and stir it slowly until all is wilted down. Since this is really fast, try to time it and cook the spinach short before the salmon will be done. Season the spinach with salt and pepper, and use nutmeg if you are off dairy.
Put the spinach onto your plate, grate some fresh parmesano over it, and place the salmon on top of it. If the salmon happened to get a bit dry, add some butter.