This easy, tasty supper was inspired by a recipe of Garlic Butter Creamed Spinach Salmon from Half Basked Harvest whilst I was recently in Italy. Spring had definitely sprung and we were looking to eat our first supper of the year under the skies with a view. The local mercado didn’t give me all the ingredients as per the original so I decided to improvise and add a few more vegetable which pleasingly slipped under the radar of my children and their friends, so excited were they to see a plate of accompanying hasselback roasted new potatoes.

One Pan Creamy Salmon – serves 5/6

5/6 portions of salmon, filleted and seasoned

1 x tbsp coconut oil

1 x small onion, finely chopped

3 cloves garlic, minced

1 x 400g can full fat coconut milk

1 small tub creme fraïche or Oat cream

1/2 cup grated Grana Padano/Parmesan

1 x bag baby spinach

200g button mushrooms, whole

Juice of two lemons

Chopped herbs and chilli flakes to serve

 

Heat a large cast iron skillet over a high heat and add a little coconut oil to melt.

Sear the seasoned salmon fillets until golden on both sides  (approximately 2-3 mins) and set aside to rest on a plate until you have cooked the sauce.

Add the garlic, mushrooms, onion with a little butter and cook until the onion is translucent and the garlic fragrant. The mushrooms should be turning a nice golden colour. Add the coconut milk, creme fraïche and stir until creamy and well combined. Season well.

Add the cheese and spinach and cook gently until the spinach is well reduced and the cheese has combined with the sauce. Stir in the lemon juice and the herbs before you take the salmon and it’s juices back to the pan to warm through before serving onto warm plates, sprinkled with more snipped herbs and some chilli flakes.