Salmon & spinach with tartare cream

Salmon & spinach with tartare cream

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(102 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 2
Ever-versatile salmon is as popular on our shopping lists as chicken. Make the most of it with this impressive recipe

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal321
  • fat20g
  • saturates5g
  • carbs3g
  • sugars3g
  • fibre3g
  • protein32g
  • salt0.77g
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Ingredients

  • 1 tsp sunflower or vegetable oil
  • 2 skinless salmon fillet
  • 250g bag spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 2 tbsp reduced-fat crème fraîche
  • juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp caper, drained

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 2 tbsp flat-leaf parsley, chopped
  • lemon wedges, to serve

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Heat the oil in a pan, 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.

  2. 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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Comments, questions and tips

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Comments (107)

77belle's picture
5

Made this dish yesterday, delicious. Will be doing again fore sure!

voodoochili's picture

Great recipe, good with boiled new potatoes

DaisyBulldog's picture
5

Really nice quick recipe. I only used two tablespoons of lemon juice and it was very good

bleakraven's picture
0

The taste of the lemon is too strong and hides all other flavor :(

licklelisa3's picture

Fabulous! I found the 'resting' salmon went cold quickly whilst I did the spinach and sauce, so will use separate pans next time…

claurah's picture
5

Having been meaning to comment on this recipe for ages, it is absolutely delicious and so quick and easy to make and is a regular meal in our house. I usually serve it with new potatoes and extra veg. It is really good to be able to make a healthy impressive looking meal in minutes.

ksoady's picture
5

I have used this site a lot and never usually post anything but I liked this dish so much I created an account to be able to comment on how tasty and delicious it is. I picked it because I wanted something quick and fairly healthy to make after work but was surprised at how good it actually tasted for something which took about 10 minutes to make and used minimal ingredients. Next time I have friends over I will definitely be making this.

SueChef1's picture

Thanks for posting - and PLEASE continue to post comments - people like me LOVE to read tips etc, and even warnings about possible timings or temperatures etc. The site works best when those who look at it and use the recipes also put in something for duff cooks like me!! Thanks again!

kathcook's picture

Have made this dish a few times now, very easy to do and delicious !
Made for a dinner party for 8, half pan fried the salmon and then put in the oven to bake covered in foil on low heat mainly because I didn't want to be frying fish with guests! It was a bit fiddly doing the spinach last minute but not to bad. It looks SO impressive served on the spinach my guests thought I had been in the kitchen for hours ! Made the sauce in advance and just re-heated . It's also a healthy dish so definately a winner !

saiz's picture
3.75

Very nice dish.

sion1985's picture

I am new to cooking, so looking for the easy things to try. My girlfriend loved this dish as did I. Last night I tried adding some Dijon mustard to the sauce which worked a treat. 1 table spoon was more than enough and found the capers had more of a presence in the dish after doing so.

rosievimes's picture
2.5

Quick and easy with great results, perfect if you're short on time. Goes well with new potatoes and chantenay carrots. Highly recommended.

skt13_devon's picture

Sorry couldn't rate it on my iPad :( but its definitely a 5 star!

skt13_devon's picture

Lovely, really tasty and not at all dry. Hubby and I both loved the sauce. Mmm definitely one to do again.

Meesh1983's picture

Simple light yet very tasty. My 4 year old loves it too.

Meesh1983's picture

Light yet very filling. Taste divine.

damenga's picture
5

Cooked it yet again and it has to be the most popular salmon dish in our house. Nothing fussy about it and it tastes great.

antoniag's picture

Excellent! Very quick and very tasty.

elliebojo's picture
5

Really really easy! Tasted great!

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Questions (5)

SueChef1's picture

Anyone else found you need to cook the salmon a lot longer than 4 mins each side to get a flakey 180g filet?

goodfoodteam's picture

Salmon is one of the few fish that can be eaten slightly rare in the middle, but of course, when cooking anything in a pan, timings can vary depending on the thickness of the fish, thickness of the pan and how high the heat is. Generally it is better to under cook salmon then test regularly to prevent over cooking the fillets. When it is ready (and skin side down in the pan) you should be able to apply gentle pressure under the fillet with a spatula so that it breaks along a natural flake. This gives you the opportunity to peak inside without cutting into the fish and spoiling its appearance. For rare it will look slightly moist and still quite pink (and slightly resistant to breaking all the way through), for just cooked it will be moist and the same colour all the way through with a few touches of white. For well done, you will see more white deposits from the protein in the fish and it will have a drier texture. You should now be able to return the fish to its original shape. It is also worth resting salmon after cooking, but don’t forget that the cooking process will continue.

varnteing's picture

Can I put the salmon into the oven instead of frying it? If can then for how long?

bleakraven's picture
0

What do I season the salmon and spinach with?

goodfoodteam's picture

Hi bleakraven, thanks for your question. Unless otherwise specified, for all our recipes where you see "season" please use salt and ground black pepper. Hope this helps, let us know how you get on. 

Tips (1)

Marklsy's picture
5

Absolutely delicious, but personally i like my spinach flash boiled with water from the kettle for no more than 2 mins then drain. Throw into ice water if you like but it's nice hot. Beware, when you boil spinach it reduces to at least 1/3 it's original volume.

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