Start by removing the skin from the salmon fillet then cut the salmon by opening it.

Season it with a pinch of salt, a pinch of black pepper and spread the unsalted softened butter all over it using a brush.

Then roll it into a cylindrical shape, place this salmon roll in the freezer and let it chill for 10 minutes.

After this time has passed, tie the salmon with the pieces of string and cut it into 6 equal slices.

In a large skillet over medium to low heat, add the unsalted butter and stir until it is completely melted.

Add the salmon slices we prepared and let them fry until golden brown.

Remove them from the skillet and set aside.

In the same skillet, add the onion chopped into small cubes, the crushed garlic cloves and fry them until golden brown.

Add the spinach leaves, the water, the heavy cream, parsley to taste, the salt, a pinch of black pepper and mix everything together well to combine.

Add the salmon we prepared earlier, and the lemon sliced into rounds.

Cover the skillet and let everything cook for 5 minutes.

Serve.