Salmon & spinach with tartare cream

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Good Food

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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.

Which salmon?

So versatile - the possibilities for cooking it are endless. For a more environmentally friendly and often leaner fish, choose salmon farmed in open sea conditions (or even better, wild).

Per serving

321 kcalories, protein 32g, carbohydrate 3g, fat 20 g, saturated fat 5g, fibre 3g, salt 0.77 g

Latest comments and suggestions

Results 21-28

• maudib0101

  11 June 2009

  maudib0101 rated and commented on this recipe

  

  very nice and so easy to cook. kids were not overfused on the sauce but i loved it. got the kids to grow spinach in the garden for the first time and they loved it. would definitly cook again.

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• Kanie

  11 June 2009

  Kanie rated and commented on this recipe

  

  This was great, I don't really like lemon juice on things but it definetley needs it. I padded out the spinach with linguini for my other half and he loved it!

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• ThomMich

  26 June 2009

  ThomMich rated and commented on this recipe

  

  Tasty and simple. A bit too much spinach for me, but that's easily reduced next time. Went well with chunky chips.

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• pshopper

  11 July 2009

  pshopper commented on this recipe

  We love love this recipe and i didn't have any parsley so we made it without and it was still surprisingly wonderful. I have made it twice this week and it really livens up boring old salmon.

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• Paul

  16 July 2009

  Paul rated and commented on this recipe

  

  Sorry, but the sauce was utterly disgusting. Thank god I tried it before pouring it onto the fish. I should have realised capers AND lemon juice would be too much. Dill sounds like a good idea, leave out the parsley and capers.

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• Sue

  13 August 2009

  Sue rated and commented on this recipe

  

  Easy to cook and even easier to eat. Excellent!

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• newshoney

  03 September 2009

  newshoney rated this recipe

  

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• Beefmonkey

  01 October 2009

  Beefmonkey rated and commented on this recipe

  

  So tasty and simple! Might add some sauted potatoes to the mix.

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Ingredients

• 1 tsp sunflower or vegetable oil
• 2 skinless salmon fillets
• 250g bag spinach
• 2 tbsp reduced-fat crème fraîche
• juice ½ lemon
• 1 tsp capers , drained
• 2 tbsp flat-leaf parsley , chopped
• lemon wedges, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Heart healthy

Ingredients

• 1 tsp sunflower or vegetable oil
• 2 skinless salmon fillets
• 250g bag spinach
• 2 tbsp reduced-fat crème fraîche
• juice ½ lemon
• 1 tsp capers , drained
• 2 tbsp flat-leaf parsley , chopped
• lemon wedges, to serve

Per serving

321 kcalories, protein 32g, carbohydrate 3g, fat 20 g, saturated fat 5g, fibre 3g, salt 0.77 g

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