Salmon Florentine
This mid-week meal is a really lovely dish the whole family can enjoy. Baked in spinach, mushrooms and a creamy garlic stock; it is gentle and yet nourishing on a chilli winters day. Packed with Omega 3 and antioxidants that you know this meal is good for you inside and out
Serves 2
2 salmon fillets
2 tbsp Extra virgin olive oil
1/2 lemon zest and juice
1 small onion or shallot
1 garlic clove
40g mushrooms sliced
55g spinach ( or use 2-3 big frozen cubes of spinach)
60ml stock
25ml Double cream
Fresh or dried parsley
Seasoning
Method:
- Preheat the oven to 180
- Add 1 tbsp Extra virign olive oil to an oven proof dish and coat the coat in the oil. Then season all over and pop into the oven for 8-10 minutes
- Next take a small frying pan with 1 tbsp oil on a medium heat and add the sliced onion. After 2 minutes add the garlic, lemon zest and juice, followed by the mushrooms and spinach
- Pour in the stock and allow to come up to boil. Reduce the heat to a simmer to let everything cook and reduce.
- Add the cream and stir to combine. Check the seasoning and adjust to your liking
- When the sauce has cooked and reduced – this takes about 7-10 minutes, turn off the heat
- Remove the salmon and serve into a dish and divide the Florentine sauce over the salmon.
- Garnish with a few cherry tomatoes and fresh or dried parsley