Packed with goodness, colour and flavour. A winner for lunch or dinner any day of the week.
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.
Place the salmon fillets on a plate and season them with sea salt (or pink Himalayan salt) to taste.
Wash the spinach and drain well on a paper tissue or in a lettuce strainer.
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.
Meanwhile, heat the rest of the oil in another pan, add the spinach and cook for about 1 minute stirring once or twice.
Add pine nuts, cook for another 30 seconds and then remove from the heat.
Wash and chop the parsley.
Gently heat (do not boil!) cream with freshly squeezed lemon juice and parsley in a small pan and whisk gently. Reserve some lemon for garnish.
To serve - spoon the spinach on a plate and top with salmon. Pour the sauce over the fish and serve with a lemon wedge.
Boiled baby potato's go well with this dish.