This recipe is very good for entertaining and is easily doubled. Folding lemon juice, capers and chopped parsley through creme fraiche makes a quick and tasty sauce for salmon, trout or white fish.

Ingredients

2 serv.

sunflower oil↗1 teaspoon
skinless salmon fillets↗2
spinach↗9 ounces
creme fraiche↗2 tablespoons
use low fat if you wish
lemon juice↗2 teaspoons
capers↗1 teaspoon
drained
flat leaf parsley↗2 tablespoons
chopped
salt and pepper
lemon↗
wedges to serve

Step-by-step instructions

1
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.
2
Leave to rest on a plate while you cook the spinach.
3
Tip the leaves into the hot pan, season well then cover and leave to wilt for 1 min stirring once or twice.
4
Spoon the spinach onto plates then top with the salmon.
5
Gently heat the creme fraiche in the pan with the lemon juice, the capers and parsley then season to taste. Be careful not to let it boil.
6
Spoon the sauce over the fish and serve with lemon wedges.

Source: food.com

Original recipe ↗

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