Pan-fried Salmon with Wilted Spinach

Salmon fillets on a slate background next to illustrations of the ingredients needed to make salmon and spinach

This nutritious dish can be augmented with boiled new potatoes for a more substantial plateful. Swap the spinach for any greens you prefer – French beans, asparagus or kale, for example.

  • Time10 min
  • Serves4
  • Course
    • Main
  • Method
    • Pan-fry

Ingredients

  • 4 salmon fillets, skin on
  • 4tbsp olive oil
  • 1 lemon, halved
  • 1 lemon, cut into four wedges
  • 300g spinach, washed and drained
  • 25g unsalted butter
  • Sea salt and black pepper

Method

1

Place a heavy-based pan large enough to accommodate the four salmon fillets on a medium heat and add 2tbsp olive oil.

2

Once hot, add the salmon fillets to the pan, skin side down. Season them with the salt and pepper and squeeze the juice of half a lemon over the top.

3

Cook the salmon fillets for 2-3 minutes then turn them over and cook for a further 1-2 minutes.

4

Squeeze the remaining half a lemon over the fillets, check the seasoning then remove the salmon and keep warm.

5

Place a large frying pan over a medium heat and add 2tbsp olive oil.

6

Add the spinach and cook for 1-2 minutes, stirring frequently, then add the butter and a little salt and pepper.

7

Divide the spinach between four warmed serving plates, place a salmon fillet on top of each and serve with a lemon wedge.

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