Salmon & spinach with tartare cream

Salmon & spinach with tartare cream

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(155 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…

  • 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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4th Jan, 2009
Sorry to be a dunce but can someone tell me how to "season the salmon" exactly? I look forward to being able to review it properly!
18th Nov, 2008
my daughter will cook this in alocal cookery competition
9th Jul, 2008
Simple and tasty and now a family favourite
5th Jul, 2008
Really tasty, fairly healthy and extremely quick to make - 15 minutes tops from start to finish.
27th May, 2008
Excellent. Couldn't be easier or tastier. I used a hand held blender in the pan to break up the capers a little. It blended the richness of the creme fraiche with the potentially overpowering taste of the capers.
30th Apr, 2008
this is a fantastic recipe with well suggested source. it goes well with potato wedges or salad. Is simple, easy and healthy, I love it!
28th Apr, 2008
Awesome recipe!
18th Apr, 2008
Great recipe. Such an easy and tasty sauce to have with any fish - and low fat! :-)
15th Apr, 2008
This is a fab receipe. We eat a lot of salmon and I have been looking for a simple sauce to go with pan fried fillets. It's tasty, the capers work brilliantly and I'd never thought of using creme fresh! Really easy to make too. Will make this again and again.


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