Warm salmon and spinach salad

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Serves: 4

By foodmatters1

0

Ingredients

  • 4 tbsp extra virgin olive oil

  • 1 splash extra virgin olive oil, (for drizzling)

  • 450g fresh spinach, washed

  • 2 tbsp pine nuts

  • 350g salmon fillets

Method

  1. Heat 2 tbsp of extra virgin olive oil. Season the salmon fillets and fry them skin side down to begin. Watch carefully and when the fish has cooked to almost halfway up the side edge, turn it over and cook the other side for around 2 minutes, depending on the thickness. Remove the fish from the pan and keep warm.
  2. Meanwhile, gently toast the pine nuts in a separate pan until golden brown.
  3. Add the remaining olive oil to another pan and add the spinach. Lightly wilt, then season and add the toasted pine nuts. Place the mixture in a large shallow bowl.
  4. Peel the skin away from the salmon fillet and break the flesh into large chunks. Add the salmon to the spinach, gently toss and drizzle with extra virgin olive oil.

Additional Information

  • Egg Free

  • Dairy Free

  • Gluten Free

  • Main Course

  • salmon

  • spinach

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