Salmon & Spinach with Lemon Cream

AuthorAnnabelle
RatingDifficultyBeginner

Packed with goodness, colour and flavour. A winner for lunch or dinner any day of the week.

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Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 4 large salmon filletsskin off
 8 cups fresh spinachwashed
 1 cup coconut milkor heavy whipping cream
 2 lemons - juice
 4 tbsp pine nuts
 4 tbsp fresh parsleywashed
 4 tbsp extra virgin olive oil
 pinch of Himalayan or sea salt
What are we cooking today?
1

Salmon and lemon cream work magically together and this has the added benefit of spinach which is rich in vitamins A, C and K, magnesium, iron and manganese. It is also widely believed to benefit eye health.

Getting started
2

Place the salmon fillets on a plate and season them with sea salt (or pink Himalayan salt) to taste.

3

Wash the spinach and drain well on a paper tissue or in a lettuce strainer.

4

Heat half of the oil in a non-stick pan and put the salmon in it and cook for about 4 minutes on each side until golden.

5

Meanwhile, heat the rest of the oil in another pan, add the spinach and cook for about 1 minute stirring once or twice.

6

Add pine nuts, cook for another 30 seconds and then remove from the heat.

7

Wash and chop the parsley.

8

Gently heat (do not boil!) cream with freshly squeezed lemon juice and parsley in a small pan. Reserve some lemon for garnish.

9

Start serving - spoon the spinach on a plate and top with salmon. Pour the sauce over the fish and serve with a lemon wedge.

Annabelle's tips
10

Boiled baby potato's go well with this dish.

Ingredients

 4 large salmon filletsskin off
 8 cups fresh spinachwashed
 1 cup coconut milkor heavy whipping cream
 2 lemons - juice
 4 tbsp pine nuts
 4 tbsp fresh parsleywashed
 4 tbsp extra virgin olive oil
 pinch of Himalayan or sea salt

Directions

What are we cooking today?
1

Salmon and lemon cream work magically together and this has the added benefit of spinach which is rich in vitamins A, C and K, magnesium, iron and manganese. It is also widely believed to benefit eye health.

Getting started
2

Place the salmon fillets on a plate and season them with sea salt (or pink Himalayan salt) to taste.

3

Wash the spinach and drain well on a paper tissue or in a lettuce strainer.

4

Heat half of the oil in a non-stick pan and put the salmon in it and cook for about 4 minutes on each side until golden.

5

Meanwhile, heat the rest of the oil in another pan, add the spinach and cook for about 1 minute stirring once or twice.

6

Add pine nuts, cook for another 30 seconds and then remove from the heat.

7

Wash and chop the parsley.

8

Gently heat (do not boil!) cream with freshly squeezed lemon juice and parsley in a small pan. Reserve some lemon for garnish.

9

Start serving - spoon the spinach on a plate and top with salmon. Pour the sauce over the fish and serve with a lemon wedge.

Annabelle's tips
10

Boiled baby potato's go well with this dish.

Salmon & Spinach with Lemon Cream
AuthorAnnabelleCategory, , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients

 4 large salmon filletsskin off
 8 cups fresh spinachwashed
 1 cup coconut milkor heavy whipping cream
 2 lemons - juice
 4 tbsp pine nuts
 4 tbsp fresh parsleywashed
 4 tbsp extra virgin olive oil
 pinch of Himalayan or sea salt

Directions

What are we cooking today?
1

Salmon and lemon cream work magically together and this has the added benefit of spinach which is rich in vitamins A, C and K, magnesium, iron and manganese. It is also widely believed to benefit eye health.

Getting started
2

Place the salmon fillets on a plate and season them with sea salt (or pink Himalayan salt) to taste.

3

Wash the spinach and drain well on a paper tissue or in a lettuce strainer.

4

Heat half of the oil in a non-stick pan and put the salmon in it and cook for about 4 minutes on each side until golden.

5

Meanwhile, heat the rest of the oil in another pan, add the spinach and cook for about 1 minute stirring once or twice.

6

Add pine nuts, cook for another 30 seconds and then remove from the heat.

7

Wash and chop the parsley.

8

Gently heat (do not boil!) cream with freshly squeezed lemon juice and parsley in a small pan. Reserve some lemon for garnish.

9

Start serving - spoon the spinach on a plate and top with salmon. Pour the sauce over the fish and serve with a lemon wedge.

Annabelle's tips
10

Boiled baby potato's go well with this dish.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 162
% Daily Value *
Total Fat 51g79%
Saturated Fat 20.2g101%
Cholesterol 113mg38%
Sodium 367mg16%
Potassium 584mg17%
Total Carbohydrate 7.5g3%
Dietary Fiber 3.9g16%
Sugars 3.3g
Protein 54.7g110%

Calcium 6%
Iron 29%
Vitamin D 0%
Magnesium 38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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