Pan-fried Salmon with Wilted 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.
CLICK HERE TO BUY SALMON FILLETS
CLICK HERE TO BUY SALMON STEAKS
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- Serving Size4
Ingredients
- 4 x 120g salmon fillets or steaks, 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 or steaks on a medium heat and add 2tbsp olive oil.
2
Once hot, add the salmon 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 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 fish, 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 piece of salmon on top of each and serve with a lemon wedge.
