Ingredients
1 tsp sunflower oil2 skinless salmon fillets
250g spinach
2 tbsp reduced fat cream
juice of ½ lemon
1 tsp capers
2 tbsp flat leaf parsley, chopped
lemon wedges to serve
Sea salt
Pepper
2 cloves of garlic, chopped
Method
- Season the salmon on both sides with salt and pepper.
- Heat oil in frying pan with low to medium heat.
- Fry the salmon about 4 minutes on each side until golden and flesh flakes easily. Leave to rest on a plate.
- Add oil to another pan. Stir fry the garlic. Tip the leaves into a hot pan and season well with salt and pepper. Cover so that leaves start to wilt. Stir it once or twice.
- Spoon the spinach onto plates, top with salmon.
- Gently heat the cream in the pan with a juice of lemon, the capers and parsley, then season to taste. Don't let the cream to boil.
- Spoon the sauce over fish and serve with lemon wedges
Cookware you can use for this recipe
TIVOLI® Pro I
Frypan
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PANTRY BOX
