This month we’re serving up Salmon Florentine – a fresh, flavourful dish perfect for summer evenings.
Preparation time: 5 minutes
Cooking Time: 20 minutes
Servings: 2
Ingredients
2 large salmon fillets with the skin on
1 small onion, finely diced.
1 tbsp olive oil
3 large garlic cloves crushed or finely chopped.
120g fresh spinach
150g mushrooms (any type but wild are great)
60ml cup white wine
170ml double cream
Salt and 1/2 tsp chilli flakes (optional, to taste)
Method
Preheat the oven to 220C / 200 fan / Gas mark 7 and line a small, rimmed baking sheet with greaseproof paper.
Rub the salmon fillets with oil and place them skin side down on the greaseproof paper.
Season the fillets well with salt and pepper.
Place the salmon into the oven for 18-25 minutes. Cooking time will depend on the size and thickness of the fillets.
While the salmon is cooking, heat the olive oil in a large pan over medium heat. Fry the onion gently until soft and translucent.
Add the garlic and sliced mushrooms and cook for another minute, then add the spinach. Cover and let the spinach cook down, stirring occasionally. Once spinach has wilted, drain off the excess liquid.
Return to the stove , add white wine and simmer for about a minute.
Remove from the heat, add the cream, and mix everything well. Season with salt and chilli flakes. Return to a low heat and allow to heat through for a couple of minutes.
When the salmon is cooked, remove it from the oven and place it on preheated plates.
Pour over the creamy spinach and mushroom mixture and serve with a green salad.
