Cholesterol-friendly recipe for 2 people, takes only 10 mins; recipe has vegetable oil, salmon fillet, spinach, creme fraiche, lemon, caper, flat-leaf parsley and lemon.
Salmon & spinach with tartare cream
Course: Cholesterol-friendly
Servings
2
servings
Prep time
5 mins
Ingredients
- Vegetable Oil: 1 tsp sunflower or vegetable oil
- Flat Leaf Parsley: 2 tbsp flat-leaf parsley, chopped
- Lemon: juice 1/2 lemon
- Creme Fraiche: 2 tbsp reduced-fat creme fraiche
- Salmon Fillet: 2 skinless salmon fillets
- Caper: 1 tsp caper, drained
- Spinach: 250g bag spinach
Directions
- Heat the oil in a pan, season the salmon on both sides, then fry for 4 mins each side until golden and the flesh flakes easily. Leave to rest on a plate while you cook the spinach.
- Tip the leaves into the hot pan, season well, then cover and leave to wilt for 1 min, stirring once or twice. Spoon the spinach onto plates, then top with the salmon. Gently heat the creme fraiche in the pan with a squeeze of the lemon juice, the capers and parsley, then season to taste. Be careful not to let it boil. Spoon the sauce over the fish, then serve with lemon wedges.
