SALMON AND SPINACH WITH TARTARE CREAM

YIELD: 2 servings
PREP: 5 minutes
COOK: 10 minutes
READY IN: 15 minutes
CUISINE: Seafood
COURSE: Main
SKILL LEVEL: Easy

Ever-versatile salmon is as popular on our shopping lists as chicken. Make the most of it with this impressive recipe Portions per serving following the Good habits plan 3 x protein 2 x vegetables 25 optional calories

INGREDIENTS

  • 2 120g skinless salmon fillets
  • 250g spinach
  • 2 tablespoon reduced-fat crème fraîche
  • juice ½ lemon
  • 1 teaspoon caper, drained
  • 2 tablespoon flat-leaf parsley, chopped
  • lemon wedges, to serve

INSTRUCTIONS

  • Spray pan with oil and heat, season the salmon on both sides, then fry for 4 mins each side until golden and the flesh flakes easily. Leave to rest on a plate while you cook the spinach.
  • Tip the leaves into the hot pan, season well, then cover and leave to wilt for 1 min, stirring once or twice. Spoon the spinach onto plates, then top with the salmon. Gently heat the crème fraîche in the pan with a squeeze of the lemon juice, the capers and parsley, then season to taste. Be careful not to let it boil. Spoon the sauce over the fish, then serve with lemon wedges

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