Salmon & spinach with tartare cream

Salmon & spinach with tartare cream

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(112 ratings)

Prep: 5 mins Cook: 10 mins


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



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

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



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

  • 1 tsp caper, drained



    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



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


  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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18th Aug, 2012
Delicious! Making it again tonight! :)
4th Jun, 2012
Useful sauce. Easy way to make a piece of salmon a bit more interesting. Served it with rosti potato cakes.
12th May, 2012
super easy , super taste
louloune's picture
7th May, 2012
Yummy and quick dish. I used hake fish instead and drained sliced olive instead of capers and turned out to be very good :)
30th Apr, 2012
This is great. I did the sauce in a separate pan to speed things up a bit. Some people have complained that the sauce was too lemony, so I kept tasting it and ended up with around 4 tbsp creme fraiche and half a lime (which is what I had on hand). I'd make more of the sauce next time too, it's delicious. Served it with balsamic glazed carrots. I loved having so much spinach to go with this, great source of iron.
19th Apr, 2012
Deliciousa and easy! My 10 yr old son made it!
coleyskitchen's picture
18th Apr, 2012
We love this dish in our house. Simple, healthy and tasty. Can't go wrong........I agree with Loops about breaking up the capers a little, I do that too.
8th Apr, 2012
Lovely sauce, and so easy to make, very healthy too.
10th Mar, 2012
Definite 5 stars. The sauce is the key and will now be oft reperated as it will go with very easily with other types of fish. Increase the creme fraiche, capers and parsley, reduce the lemon and add lots of black pepper. I served with sweet potato chips and received an embarrassing amount of praise for something that was so quick and simple.I
15th Feb, 2012
This turned out perfect. I served it with the 'new potatoes Cooked on a bag with herbed butter' as suggested and steamed some asparagus spears for a lovely main course for Valentines night. Worked a treat!


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