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.

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Prep Time5 min
Cook Time10 min
Total Time15 min
Serving Size4

Course
- Main
Cooking Method
- Pan

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

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

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.

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

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

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

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

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

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