Salmon & Spinach With Tartare Cream
This salmon and spinach dish is a delightful combination of flavors and textures. The crispy and golden pan-fried salmon pairs perfectly with the tender and wilted spinach. Topped with a creamy and tangy crème fraîche sauce infused with the bright flavors of lemon, capers, and parsley, this dish is as elegant as it is delicious. It's a quick and easy meal that's sure to impress your family or guests. Serve with a generous squeeze of fresh lemon juice for a final touch of brightness.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 321 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 0.77 milligram of sodium
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