Season the salmon lightly with salt and pepper.

In a large deep skillet, preferably either nonstick or cast-iron, heat 2 tablespoons of the olive oil over medium – high heat and sear the salmon, turning it once, carefully, to brown lightly on both sides. Using a spatula, carefully remove the salmon to a platter, cover with aluminum foil, and set aside for a few minutes, until you make the sauce.

Heat the remaining olive oil in the same skillet and cook the onion, leek and scallion for about 10 minutes, stirring, until soft and golden. Stir in the garlic. Slowly add the spinach, stirring to wilt and adding in increments until all of it is in the pan. Stir in the dill.

Pour in the cream and sprinkle in the feta. Add the nutmeg. Place the salmon pieces in the pan over or nestled between the spinach mixture. Pour in the ouzo. Reduce the heat to medium-low, season o taste with salt and pepper, and cover the pan. Cook for about 8 minutes, or until the salmon is fork tender and the spinach-feta sauce creamy. Serve