Creamy-spinach-and-cranberry-stu-ed-side-of-salmon-2

Creamy spinach and cranberry topped side of salmon

A fish dish fit for celebration - the topping is made with seasonal walnuts, berries and spice

By , 26 November 2018

(4 votes)

Creamy spinach and cranberry topped side of salmon
  • 50 Mins

  • Serves: 8

  • Price: £1.96 per serving

Nutritional Info
Each 248g serving contains
  • Energy

    2200KJ

    526KCAL

    26%
  • Fat

    39.7g

    high

    57%
  • Saturates

    11.7g

    high

    59%
  • Sugars

    3.2g

    low

    4%
  • Salt

    0.42g

    low

    7%
of your reference intake.
Typical energy values per 100g: 887kJ/212kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 2 shallots
  • 300g spinach washed
  • 20g flat-leaf parsley
  • 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
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.

  • Heat the oil in a large pan on low. Add the shallots, cover, and sweat for 10 mins until soft but not browned.

  • 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.

  • Stir through the parsley, cranberries, walnuts, nutmeg and crème fraîche, and the zest and juice of half a lemon. Season with ground black pepper.

  • 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.

  • 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.

  • When the lemon halves are cool enough to handle, squeeze over the fish.

  • When the lemon halves are cool enough to handle, squeeze over the fish.