Recipes
Creamy spinach and cranberry topped side of salmon
A fish dish fit for celebration - the topping is made with seasonal walnuts, berries and spice
A fish dish fit for celebration - the topping is made with seasonal walnuts, berries and spice
(8 votes)
Cook: 50 Mins
Serves: 8
Price: £1.96 per serving
Nutritional Information
Each 248g serving contains
Energy
2200kj
526kcal
2200kj
526kcal
26%
Fat
39.7g
39.7g
High
57%
57%
Saturates
11.7g
11.7g
Med
59%
59%
Sugars
3.2g
3.2g
Low
4%
4%
Salt
0.42g
0.42g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
887kj/212kcal
Typical energy values per 100g:
887kj/212kcal
Ingredients
1tbsp rapeseed oil
2 shallots
300g spinach washed
20g dried cranberries
20g walnuts, chopped
½tsp ground nutmeg
75g Asda 50% Less Fat Crème Fraîche
2 lemons halved
100g Maille Hollandaise, to serve
Hasselback potatoes, to serve
20g flat-leaf parsley
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
2
Heat the oil in a large pan on low. Add the shallots, cover, and sweat for 10 mins until soft but not browned.
3
Turn up the heat to high, add the spinach and cook for 2 mins or until wilted. Transfer to a sieve, squeeze out any excess liquid and return to the pan.
4
Stir through the parsley, cranberries, walnuts, nutmeg and crème fraîche, and the zest and juice of half a lemon. Season with ground black pepper.
5
Put the salmon on the baking tray, spoon over the spinach mixture and add the remaining lemon halves to the tray. Cover loosely with foil.
6
Put the tray in the oven and bake for 20-25 mins until the salmon is cooked through, removing the foil for the final 10 mins.
7
When the lemon halves are cool enough to handle, squeeze over the fish.
8
When the lemon halves are cool enough to handle, squeeze over the fish.