Salmon with Creamed Spinach Sauce on Wilted Kale
PREP: 20 Minutes
COOK: 25 Minutes
SERVES: 4
Skill Level: Easy
Nutrition Info (Per Serving)
474 kcal Energy
9.5g Carbohydrate
43g Protein
9g (of which Sugar)
27g Fat
10g Fibre
6g (of which Saturated Fat)
1g Salt
Ingredients
- 2 salmon fillets
- 200g vine on cherry tomatoes
- 100g kale
- 50g quark
- 50g low fat soft cheese
- 1/2 tsp ground nutmeg
- 450g spinach
Instructions
- Preheat the oven to 200°C, gas mark 6
- Place the salmon and tomatoes on the vine in a small roasting tin and roast for 15 minutes.
- Meanwhile, cook the kale in boiling water for 3-4 minutes, drain. Place the quark, soft cheese, kale and nutmeg in a food processor and puree. Put the spinach in a colander and pour over boiling water until just wilted and add half to the food processor and pulse again.
- Place remaining spinach on 2 plates. Add the salmon and spoon over the spinach sauce, top with the tomatoes and serve with new potatoes.
