Ever-versatile salmon is as popular on our shopping lists as chicken. Make the most of it with this impressive recipe
Prep:5 mins
Serves 2
1 tsp sunflower or vegetable oil2 skinless salmon fillets250g bag spinach2 tbsp reduced-fat crème fraîchejuice ½ lemon1 tsp caper, drained2 tbsp flat-leaf parsley, choppedlemon wedges, to serve
STEP 1Heat 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. Leave to rest on a plate while you cook the spinach.STEP 2Tip the leaves into the hot pan, season well, then cover and leave to wilt for 1 min, stirring once or twice. Spoon the spinach onto plates, then top with the salmon. Gently heat the crème fraîche in the pan with a squeeze of the lemon juice, the capers and parsley, then season to taste. Be careful not to let it boil. Spoon the sauce over the fish, then serve with lemon wedges.
