• 500g salmon fillet

  • 200g baby spinach

  • Juice and rind of 1 lemon

  • 1 tsp crushed garlic

  • 65g unsalted butter

  • 4 medium carrots

  • Salt and pepper


  • 1.

    Peel and roughly chop your carrots, place into a saucepan and cover with water, boil until carrots are tender then drain. Add 50g of butter and blend until smooth.

  • 2.

    Place 15g of butter into a warm fry pan; add the spinach, garlic and lemon rind and cook on a high heat until the spinach is wilted then squeeze in the lemon juice.

  • 3.

    Slice salmon into 1 ½ cm thick slices then place onto a baking tray, top with wilted spinach and an extra squeeze of lemon juice and bake in a oven at 200C for 5 minutes.

  • 4.

    Serve on top of pureed carrots and drizzle with extra virgin olive oil.


For more information and recipes from this series, click on the following link

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