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Salmon & spinach with tartare cream

Salmon & spinach with tartare cream

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(109 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 fillets
  • 250g bag spinach
    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

    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

    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

    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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Woky86
15th Feb, 2017
5.05
Really quick really simple most of all really tasty mmmmh yum yum
jeanius
6th Feb, 2017
5.05
So simple and so tasty. Will be on the "regular" list of quick and delicious meals. Didn't change a thing.
MrsLemons
26th Jan, 2017
3.8
This dish is super easy, quick and tasty enough for a simple midweek dinner. I used both creme fraishe and cream in the sauce to great effect, and served the whole thing with boiled new potatoes. Perfect for during the week, not fancy enough for a dinner party.
Chrissie p
26th Nov, 2016
5.05
This is truly a delight and low in calories. Make it tonight you won't be disappointed !
jodi118
20th Sep, 2016
Lovely flavours but my sauce was to thick and was not runny at all so had to spread over the salmon instead of pouring it over, not sure why?
Tib
30th Aug, 2016
Great. Very quick and looks professional. Spinach cooked this way superb and tasty. I used double cream for the sauce as I didn't have any creme fraiche and it was fine. Kept the salmon warm in the oven.
77belle
7th Mar, 2016
5.05
Made this dish yesterday, delicious. Will be doing again fore sure!
voodoochili
3rd Sep, 2015
Great recipe, good with boiled new potatoes
DaisyBulldog
3rd May, 2015
5.05
Really nice quick recipe. I only used two tablespoons of lemon juice and it was very good
bleakraven
10th Jan, 2015
0.05
The taste of the lemon is too strong and hides all other flavor :(

Pages

SueChef1
11th Dec, 2015
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
goodfoodteam
18th Dec, 2015
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
21st Jun, 2015
Can I put the salmon into the oven instead of frying it? If can then for how long?
bleakraven
5th Jan, 2015
0.05
What do I season the salmon and spinach with?
goodfoodteam's picture
goodfoodteam
13th Jan, 2015
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. 
Marklsy
4th Feb, 2016
5.05
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.