Salmon with Creamed Spinach
with baby boiled potatoes
The quantities provided above are averages only.
Ingredients
200 grams
Salmon
(Contains: Fish)
1 unit(s)
Garlic
1 unit(s)
Shallot
120 grams
Baby Spinach
110 grams
Creme Fraiche
(Contains: Milk)
500 grams
Baby Potatoes
1 sachet(s)
Hello Muscat
(Contains: Celery)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a large pot of salted water for the potatoes. Halve the baby potatoes (quarter larger potatoes). TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
Lay the salmon fillets, skin-side [up/down], onto a lined baking tray. Season with salt and pepper. When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Halve, peel and chop the shallot into small pieces.
Peel and grate the garlic (or use a garlic press)
Place a pan over medium-high heat with a drizzle of oil. Add the shallot and garlic and cook until softened, 3-4 mins. Add the spinach and muscat and allow to wilt for 3-6 mins. Remove the pan from the heat. Pour in the creme fraiche. Add a splash of water if required.
Mix well and season to taste with salt and pepper.
Once boiled, drain in a colander and stir through a knob of butter. Season to taste with salt and pepper.
Divide the salmon and baby boiled potatoes between plates. Serve the creamed spinach over the salmon.
