Salmon with Lemon and Garlic Spinach

Salmon with Lemon and Garlic Spinach | Gestational Diabetes UK

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Simple and fresh ingredients make this dish a really healthy, quick and easy midweek meal for all the family to enjoy. Here’s my Salmon with Lemon and Garlic Spinach.

Pan-searing the salmon gives the fillets a nice crisp top and perfectly crispy skin (if you like eating crispy salmon skin). My boys aren’t keen on the skin, so I remove ours and bake in the oven, but if you enjoy the skin, then leave it on to add additional healthy fats that will help pair any carbs.

Salmon with Lemon and Garlic Spinach

Salmon with Lemon and Garlic Spinach | Gestational Diabetes UK

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Course: Main Meals

Cuisine: British

Diet: Diabetic, Gluten Free

Keyword: fish, salmon

Free or Membership Recipe: Free Recipe

Free from: coconut, eggs, gluten, nuts

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: 341kcal

Author: Jo Paterson

Ingredients

• 6 fillets salmon boned, skin-on, de-scaled
• 1 medium lemon sliced
• 3 large cloves of garlic finely chopped or crushed
• 500 grams baby spinach fresh, or thawed frozen spinach
• 1 large shallot finely chopped
• 150 grams crème fraîche or double cream
• a good pinch salt and ground black pepper
• 1 tbsp olive oil
• 1 tsp butter (if oven baking)

Instructions

To prepare the salmon

• *Descale and **bone the salmon fillets then season with some salt & black pepper both sides:

  *Descale the salmon fillets by running the edge of a knife against the skin until all the scales are removed

  **Feel along the flesh of the fillets and remove any bones that protrude with tweezers

To make the spinach

• Add half a tbsp olive oil to the pan, then add the chopped shallot, cooking until softened
• Add the garlic, cooking for a minute until fragrant, then add the spinach leaves a handful at a time (they will wilt and decrease in size as they cook down), pour in the crème fraîche/cream and stir through the wilted spinach
• If cooking only on the hob, squeeze the juice from half of the lemon into the spinach to stir through and reserve the other half for squeezing over the salmon before serving

To cook on the hob

• Heat half tbsp of olive oil in a frying pan on high heat, then add the salmon fillets, skin-side down to cook for 5 minutes or until the skin is very crisp (avoid moving the fillets around the pan whilst frying)
• Carefully turn the salmon fillets over to cook for 3-5 minutes or until cooked to your liking
• Serve the salmon on top of the spinach with a squeeze of extra lemon juice

To oven bake

• Prepare the spinach as above then set aside
• Add a tsp of butter to the bottom of an oven-proof dish, spoon the cooked spinach into the base, place the salmon fillets (skin-side up if you want crispy salmon skin) on top of the spinach with slices of lemon between. Cover and bake in the oven for 15 minutes, then remove the lid and bake for an additional 5 minutes or until cooked to your liking

Notes

This dish works well with other fish such as white fish fillets and also chicken. If cooking chicken the cooking time will be longer.

Serve this salmon with a small serving of starchy carbs such as 3 egg-sized new potatoes in butter, or half a baked sweet potato with plenty of butter.

Nutrition

Calories: 341kcal | Carbohydrates: 5g | Protein: 37g | Fat: 19g | of which saturates: 5g | Fibre: 2g | of which sugars: 1g