Salmon with quick tartare sauce

THURSDAY

SALMON WITH QUICK TARTARE SAUCE Serves 4

4 salmon fillets, skinless (or remove the skin) Salt and black pepper 1 tbsp olive oil 2 tbsp crème fraîche (or sour cream) Juice of ½ lemon 1 tsp capers, drained 2 tbsp flat-leaf parsley, finely chopped 250g spinach leaves

1 Season the salmon with salt and pepper. 2 Heat the oil in a large frying pan, add the salmon and cook for four minutes per side until cooked through. Leave to rest on a plate. 3 Gently heat the crème fraîche in another frying pan over a low heat, making sure it does not boil. 4 Add the lemon juice, capers and parsley. Season to taste. 5 Add the spinach leaves to a saucepan with a small splash of water. Season well and cook over a medium heat until the spinach wilts. 6 Serve the salmon with the wilted spinach leaves and the tartar sauce.

Per Serving 431kcals, 27.3g fat (6g saturated), 3.3g carbs, 0g sugars, 41.6g protein, 1.7g fibre, 0.2g sodium

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J DF GF