Salmon & spinach with tartare cream

Salmon & spinach with tartare cream

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(158 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


  • 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…

  • 1 tsp caper, drained
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 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…


  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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22nd Jun, 2020
Simple, fresh, light meal. I'd definitely make it again, maybe bulking it out with some new potatoes if wanted it to be a bit more substantial. I would suggest giving the spinach a squeeze after wilting though as it is quite watery.
Nixynoo's picture
11th May, 2020
Really easy to make and made a nice weekday light meal. May serve it with new potatoes next time.
Che Guevaraa's picture
Che Guevaraa
11th Feb, 2020
This was really lovely and easy to make. My son enjoyed it too.
13th Sep, 2019
Quick and tasty. However, I agree with the comments saying the lemon juice should be used sparingly
1st Mar, 2019
Having read the comments I used less lemon juice but feel that the amount in the recipe is right. I added cooked prawns to the sauce. It was delicious and will be repeated!
13th Nov, 2018
Easy weekday supper. Loved by the family, will do again.
24th Apr, 2018
Incredibly easy and tasty.
15th Feb, 2017
Really quick really simple most of all really tasty mmmmh yum yum
6th Feb, 2017
So simple and so tasty. Will be on the "regular" list of quick and delicious meals. Didn't change a thing.
26th Jan, 2017
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.


20th Jan, 2020
What is the best thing to serve this with?
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
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.
21st Jun, 2015
Can I put the salmon into the oven instead of frying it? If can then for how long?
5th Jan, 2015
What do I season the salmon and spinach with?
goodfoodteam's picture
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. 
ta ta's picture
ta ta
2nd Apr, 2019
Healthy dinner, easy to cook. Add parmesan 50gr on sauce, do not recommend put extra lemon on the plate, because it is enough lemon juice in the creame sauce, which you made. Also very nice serve with brown rice. Dinner for the CHAMPIOOOON)
4th Feb, 2016
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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