Salmon & creamy spinach
This dish is quick, easy, healthy and packed with flavour. With minimal ingredients and maximum flavour, this dish is perfect for a quick mid-week dinner. The salmon complements the creaminess of the spinach, while the potatoes make the dish a little more substantial.
- High in omega 31 of your 5 a day
- CourseMain meal
- Prepare5 mins
- Cook15 mins
- Total time20 mins
- 200g baby potatoes, halved lengthways
- 1 tsp unsalted butter
- 300g skinless salmon fillet, halved
- 1 small onion, diced
- 1 garlic clove, crushed
- 235g washed and ready to cook spinach
- 1 tbsp extra thick half fat cream
- 1 pinch freshly ground nutmeg
Cook the potatoes according to the pack instructions. Meanwhile, melt half the butter in a large nonstick frying pan over a medium heat. Pat the salmon dry with kitchen paper, season the top sides. Place seasoned-side down in the hot pan. Cook for 3 minutes each side, then transfer to a plate.
Add the remaining butter to the pan and sauté the onion and garlic for 1-2 minutes until soft. Reduce the heat and add the spinach, in batches, until wilted. Season, then stir in the cream, potatoes and nutmeg. Add a couple of spoonfuls of water to loosen if needed.
Make a well in the centre of the potato mixture. Place the cooked salmon inside. Cook for 1 minute, or until piping hot. Serve immediately.
Try this recipe with other fish too, such as haddock or cod. Smoked fish would also work well, but will be higher in salt content.
Typical values per serving when made using specific products in recipe