Salmon with spinach, nuts & raisins

Salmon with spinach, nuts & raisins

Salmon is a source of omega-3, which contributes to the normal function of the heart.

By , 21 September 2015
Salmon with spinach, nuts & raisins
  • Ready in: 40 mins
  • Serves: 4
  • Price: £2.18 per serving
Nutritional Info
Each 359g serving contains
  • Fat 19.7
  • Sat Fat 3.2
  • Sugar 11.5
  • Salt 0.36
  • Cals 420
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 490kJ/117kcal.
  • 500g baby potatoes, halved
  • 2 x 240g packs Asda Boneless Skin On Salmon Fillets
  • 2 tbsp freshly squeezed lemon juice
  • 2 x 160g bags Asda Washed Baby Spinach
  • 1 tbsp olive oil
  • 50g raisins
  • 2 tbsp pine nuts, lightly toasted
  • 2 tbsp chopped chives
  • 2 tbsp chopped parsley
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Put the baby potatoes in a large pan and cover with cold water.

  • Bring to the boil, then cover the pan and simmer for 20 minutes, or until the potatoes are tender.

  • Meanwhile, place each salmon fillet on a large square of baking paper. Take 1 tbsp of the lemon juice and sprinkle a little over each fillet. Wrap up each square to form a loose parcel, leaving room for the air to circulate. Bake for 15-18 minutes, or until the salmon flakes easily.

  • In a large pan, cook the baby spinach over a low heat, stirring often, until wilted (you shouldn’t need to add any water). Drain off any excess juices, then add 1 tsp of the olive oil, the raisins and the remaining lemon juice. Cook over a medium heat for another 2-3 minutes, then stir through the toasted pine nuts.

  • When the potatoes are cooked through, drain them and then return to the pan. Put on a very low heat for 1 minute to steam off any excess moisture. Remove from the heat and add 2 tsp of the olive oil and the chopped chives and parsley. Lightly crush the potatoes with a fork.

  • Remove the salmon fillets from the paper parcels and serve on the crushed potatoes, with the spinach, pine nut and raisin mixture spooned on top.