This recipe is simple, quick and so good for you – spinach with a creamy sauce, and salmon, with it’s pinky flakiness, along with a squeeze of fresh lemon deliver a huge flavour sensation as well as a great nutritional boost of Omega 3s, vitamin A and folate.
Use sustainably and responsibly farmed salmon, or wild salmon. Salmon have feelings too, and deserve as lovely a life as possible.
Season the salmon with sea salt and black pepper.
Heat a small amount of oil in your pan and fry the salmon each side until cooked through with a crispy golden coating.
Take the salmon off the pan and add the spinach and let it wilt for a minute or two.
Mix the crème fraîche with the lemon juice, capers, parsley and seasoning in a small pan and warm through. Don’t boil it though!
Divide the spinach between your plates, pop on a salmon fillet, artfully drape over the sauce and finish the ensemble with a carefully positioned lemon wedge.
*An alternative way to cook the salmon is to leave the skin on and fry it skin-side down until it’s cooked through – no flipping – then the skin comes off easy.
Salmon (and its peer, sea trout) is very high in Vitamin B12, which is important for red blood cell production. A deficiency in B12 can result in a form of anaemia. B12 also helps to regulate production of a hormone called Homocysteine, an excess of which can lead to heart and blood vessel disease and stroke. Salmon is also a good source of Vitamin D, whose functions include bone health, blood sugar control and immunity. Many people are Vitamin D deficient – our bodies largely get it from sunlight with food being a secondary source.
Always buy good salmon, responsibly produced and organic. Salmon farming is riddled with issues, not just for the fish themselves, and us as consumers, but for the environment.
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