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Begin by placing some leeks at the bottom of a pan.
Add chopped green onion and a generous handful of baby spinach on top.
Next, lay the salmon in the pan and season everything with salt and pepper.
Pour in a bit of heavy cream and a splash of dry white wine.
Then, add chicken stock (or fish stock or vegetable stock) to the pan.
Cover the pan and allow it to cook.
Once the mixture reaches a boil, reduce the heat and let it simmer with the lid on.
For a mid-well finish, remove the fish and reduce the sauce; for medium, take the fish out a bit earlier.
Serve the salmon topped with the sauce, often alongside rice and vegetables.