Salmon and Spinach With Tartare Cream

This recipe is very good for entertaining and is easily doubled. Folding lemon juice, capers and chopped parsley through creme fraiche makes a quick and tasty sauce for salmon, trout or white fish.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 1  teaspoon  sunflower oil
• 2  skinless salmon fillets
• 9  ounces spinach
• 2  tablespoons creme fraiche (use low fat if you wish)
• 2  teaspoons lemon juice
• 1  teaspoon capers, drained
• 2  tablespoons flat leaf parsley, chopped
•  salt and pepper
•  lemon, wedges to serve

Directions

1. Heat the oil in a pan, season the salmon on both sides then fry for 4 mins each side until golden and the flesh flakes easily.
2. Leave to rest on a plate while you cook the spinach.
3. Tip the leaves into the hot pan, season well then cover and leave to wilt for 1 min stirring once or twice.
4. Spoon the spinach onto plates then top with the salmon.
5. Gently heat the creme fraiche in the pan with the lemon juice, the capers and parsley then season to taste. Be careful not to let it boil.
6. Spoon the sauce over the fish and serve with lemon wedges.