Salmon & creamy spinach

Name: Salmon & creamy spinach
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 200 g baby potatoes, halved lengthways; 1 tsp unsalted butter; 300 g skinless salmon fillet, halved; 1 small onion, diced; 1 garlic clove, crushed; 235 g Essential spinach; 1 tbsp half fat creme fraiche; 1 pinch freshly ground nutmeg

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.

4 out of 5 stars(36) Rate this recipe

High in omega 31 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g baby potatoes, halved lengthways
1 tsp unsalted butter
300g skinless salmon fillet, halved
1 small onion, diced
1 garlic clove, crushed
235g Essential spinach
1 tbsp half fat creme fraiche
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.