Salmon fillet with spinach and chickpea cream

Place the salmon on a plate, pour the soy sauce over the salmon, and let it rest for 15 minutes.

Meanwhile, cook the spinach in salted water for the same amount of time.

Prepare the spinach cream: pour the spinach into a blender with two tablespoons of oil, 2 tablespoons of flour, half a lemon, salt, pepper, and cumin. Blend until you obtain a cream.

Using tongs, take the salmon fillet from the plate and cook it in a nonstick pan first on one side and then on the other.

Cook the salmon to your liking; I also removed the skin once it was cooked.

Cut the radicchio leaves into strips and quickly sauté them in a nonstick pan with a drizzle of oil for no more than 5 minutes.

Spread the cream on one side of the plate, place the salmon on it, and then add the radicchio on the side.