Enjoy simple indulgence with this quick and flavourful meal. Easy to make with little hands on work. This recipe will make 4 portions and can be served alongside new potatoes or buttery pasta if you want something more substantial.
Made with frozen salmon but it can easily be substituted for fresh fillets.
- 4 x Chapman’s Chunky Salmon Supremes – Defrosted
- 400g Spinach – Washed
- ½ Lemon – Juiced
- 250ml Double Cream
- 200g Cherry Tomatoes
- 100ml White Cooking Wine
- 30g Dried Mixed Forest Mushrooms – Roughly Chopped
- 50g Butter
- Sea Salt & Pepper
- 50g Fresh Dill – Diced
- 6 x Cloves Fresh Garlic – Minced
Put the spinach in a colander and pour over boiling water to wilt it. Rinse with cold water to cool, then squeeze out as much of the water as possible.
Bring the cream, white cooking wine, garlic and mushrooms to the boil in a pan, then remove from the heat and set aside.
Spread out the wilted spinach in the base of a glass baking dish or metal roasting tin that’s large enough to fit your 4 Supremes. Pour over the creamy sauce and season to taste with salt and pepper.
Lay the salmon pieces on top of your mixture, with the rounded-side up. Season them with salt & pepper and drizzle over the lemon juice.
Heat the oven to 200°C.
Dot the butter over the salmon Supremes and bake for 30 mins or until the fish is just cooked through and the tops are golden.
Leave to rest for a few minutes before sprinkling over your fresh dill. Serve the salmon and spinach straight from the dish and enjoy.