Baked salmon in a creamy maple and spinach sauce
- February 2019
- Serves 4
- Hands-on time 30 min
Our baked salmon, in a creamy spinach sauce, is ready in just 30 minutes. Serve with potatoes or rice for a quick and easy midweek meal recipe.
- Gluten-free recipes
- 44.6g (13.6g saturated)
- 5.9g (4.6g sugars)
- Splash olive oil
- 4 x 200g sustainable salmon fillets, skinned
- 75ml dry white wine
- 300ml half-fat crème fraîche
- 2 tsp wholegrain mustard
- 1-2 tbsp maple syrup
- 1-2 tbsp lemon juice
- 200g baby spinach
- Small handful fresh dill, roughly chopped
- Steamed waxy potatoes to serve
- Heat a splash of olive oil in a large heavy-based shallow frying pan or shallow casserole with a lid over a medium heat. Add the salmon, skinned-side up, and cook until just golden and beginning to cook through (about 5 minutes). Transfer to a plate and set aside.
- Add the white wine, crème fraîche, mustard, 1 tbsp each of the maple syrup and lemon juice to the pan with 75ml water, stir to combine, then bring almost to the boil. Season with plenty of salt and black pepper, then return the salmon to the pan, skinned-side down. Cover with the lid and cook for 5 minutes, then remove the lid and scatter over the spinach.
- Cook, uncovered, for about 3 more minutes until the spinach has wilted and the salmon is just cooked through. Taste the sauce and add more maple syrup, lemon juice or seasoning to taste.
- Sprinkle the salmon with plenty of chopped dill and serve with steamed waxy potatoes.
Once cooked, the salmon will keep covered in the fridge for up to 2 days. Gently reheat until piping hot to serve.
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