Peel the potatoes, cut into small pieces and boil for 10-12 minutes until just cooked.
Cut the spring onions into small pieces. Heat the oil in a heavy-based frying pan and sauté the onions gently for a few minutes until soft. Add the potatoes and fry for about minutes until the potatoes are golden and slightly crispy all over.
Cut the salmon into small pieces and carefully check for bones. Add to the potatoes and gently move around the pan, trying not to break it up too much, so that all the salmon cooks.
Add the spinach, dill and lemon juice and cook for 1-2 minutes until the spinach has just wilted. Season with freshly ground black pepper and serve.