The creamy salmon and spinach under the crunchy grated potato is a guaranteed crowd pleaser whether it’s for a midweek meal or a laid-back dinner party with friends.
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Ingredients
- 2 medium waxy potatoes, such as Nadine or Desirée, unpeeled
- 1 tbsp olive oil, plus extra for drizzling
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 225g bag baby leaf spinach
- 600g (about 4) salmon fillets, skinned, boned and halved lengthways
- 284ml carton double cream
- Finely grated zest of 1 small lemon
- Good handful of chopped fresh dill or parsley
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Method
- Par-boil the potatoes for 8 minutes, then drain and set aside to cool. Dry the pan, return to a medium heat and add the oil. Add the onion and cook for 7 minutes, stirring, until softened. Add the garlic, cook for 1 minute, then add the spinach and cook, stirring, until just wilted down. Tip into a deep, 1.3-litre baking dish and spread the mixture across the base.
- Preheat the oven to 220°C/fan200°C/gas 7. Place the salmon strips neatly in 1 layer across the spinach mixture. In a bowl, mix the cream, lemon zest and dill or parsley and season well. Pour all over the salmon, spinach and onion base.
- Remove the peel from the potatoes with your fingers, and coarsely grate the potatoes directly onto the creamy salmon in a craggy layer. Drizzle with a little olive oil, season to taste and place on a baking sheet. Bake for 30 minutes, or until it’s bubbling and the potato is deep golden and crispy. Serve with steamed mangetout or fine green beans.
Nutrition
- 515kcals Calories
- 40.6g (18.3g saturated) Fat
- 23.8g Protein
- 14.4g (2.7g sugars) Carbs
- 0.3g Salt
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