Creamy salmon and spinach

This recipe is simple, quick and so good for you – spinach with a creamy sauce, and salmon, with it’s pinky flakiness, along with a squeeze of fresh lemon deliver a huge flavour sensation as well as a great nutritional boost of Omega 3s, vitamin A and folate. Use sustainably and responsibly farmed salmon, or wild salmon. Salmon have feelings too, and deserve as lovely a life as possible.
  • Serves
    2
  • Prep
    5 mins
  • Cook
    10 mins
  • Difficulty
    Easy
Ingredients
  • 2 salmon fillets (skin removed*)
  • 250g spinach
  • a big dollop of full-fat crème fraîche
  • freshly squeezed lemon juice
  • capers
  • chopped parsley
  • olive oil
  • seasoning
Instructions
Season the salmon with sea salt and black pepper.

Heat a small amount of oil in your pan and fry the salmon each side until cooked through with a crispy golden coating.

Take the salmon off the pan and add the spinach and let it wilt for a minute or two.

Mix the crème fraîche with the lemon juice, capers, parsley and seasoning in a small pan and warm through. Don’t boil it though!

Divide the spinach between your plates, pop on a salmon fillet, artfully drape over the sauce and finish the ensemble with a carefully positioned lemon wedge.

Enjoy!

*An alternative way to cook the salmon is to leave the skin on and fry it skin-side down until it’s cooked through – no flipping – then the skin comes off easy.
Nutrition info
Nutrition info

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Most of our friends find their home waters by sense of smell Which is even more keen than that of a dog or a bear Wow.
The Salmon Dance – Chemical Brothers
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